Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC-TOFMS

The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated from dawadawa-type condiments using headspace sol...

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Bibliographic Details
Published in:International journal of food properties 2018-01, Vol.21 (1), p.930-942
Main Authors: Akanni, Gabriel B., De Kock, Henriëtte L., Naudé, Yvette, Buys, Elna M.
Format: Article
Language:English
Subjects:
Acids
Alcohol
Alcohols
Aldehydes
Alkaline fermentation
Aroma
Bacillus cereus
Bacillus licheniformis
Bacillus species
Bacillus subtilis
Bambara groundnut
Butyric acid
Dawadawa
Fermented food
Flavorings
Gas chromatography
Gas chromatography-time of flight mass spectrometry (GC × GC-TOFMS)
Headspace
Headspace solid phase microextraction (SPME)
Mass spectroscopy
Solid phase methods
Starter cultures
Sulfur
Vigna subterranea
Volatile compounds
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Summary:The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated from dawadawa-type condiments using headspace solid phase microextraction and analysed by comprehensive gas chromatography coupled to time of flight mass spectrometry. Acids, aldehydes and alcohols accounted for over 70% of the volatile compounds produced in the Bacillus fermented samples. B. subtilis subsp. subtilis SFBA3 produced the highest content of acids (4969.60 µg kg −1 ), while the highest content of aldehydes (2811.90 µg kg −1 ) and alcohols (1247.60 µg kg −1 ) was detected with Bacillus cereus PALB7 and Bacillus licheniformis OALB2, respectively. Sulphur-containing compounds concentration (85.80 µg kg −1 ) was highest for Bacillus amyloliquefaciens SFBA2. Maximum 2-methyl butanoic acid and 3-methyl butanoic acid concentrations, indicative of typical dawadawa aroma, were produced by B. subtilis subsp. subtilis SFBA3.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2018.1460757