Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

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Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis. / Azokpota, Paulin; Hounhouigan, Joseph D.; Annan, Nana T.; Odjo, Théophile; Nago, Mathurin C.; Jakobsen, Mogens.

In: Journal of the Science of Food and Agriculture, Vol. 90, No. 3, 2010, p. 438-444.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Azokpota, P, Hounhouigan, JD, Annan, NT, Odjo, T, Nago, MC & Jakobsen, M 2010, 'Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis', Journal of the Science of Food and Agriculture, vol. 90, no. 3, pp. 438-444. https://doi.org/10.1002/jsfa.3835

APA

Azokpota, P., Hounhouigan, J. D., Annan, N. T., Odjo, T., Nago, M. C., & Jakobsen, M. (2010). Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis. Journal of the Science of Food and Agriculture, 90(3), 438-444. https://doi.org/10.1002/jsfa.3835

Vancouver

Azokpota P, Hounhouigan JD, Annan NT, Odjo T, Nago MC, Jakobsen M. Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis. Journal of the Science of Food and Agriculture. 2010;90(3):438-444. https://doi.org/10.1002/jsfa.3835

Author

Azokpota, Paulin ; Hounhouigan, Joseph D. ; Annan, Nana T. ; Odjo, Théophile ; Nago, Mathurin C. ; Jakobsen, Mogens. / Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis. In: Journal of the Science of Food and Agriculture. 2010 ; Vol. 90, No. 3. pp. 438-444.

Bibtex

@article{478723c0576011df928f000ea68e967b,
title = "Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis",
abstract = "BACKGROUND: Three Beninese food condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments. RESULTS: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented condiments, volatile compounds identified in controlled fermented condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented condiments. But the overall acceptability (7/10) of the two types of condiments was similar.  CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments. Copyright {\textcopyright} 2009 Society of Chemical Industry",
author = "Paulin Azokpota and Hounhouigan, {Joseph D.} and Annan, {Nana T.} and Th{\'e}ophile Odjo and Nago, {Mathurin C.} and Mogens Jakobsen",
year = "2010",
doi = "10.1002/jsfa.3835",
language = "English",
volume = "90",
pages = "438--444",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "JohnWiley & Sons Ltd",
number = "3",

}

RIS

TY - JOUR

T1 - Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

AU - Azokpota, Paulin

AU - Hounhouigan, Joseph D.

AU - Annan, Nana T.

AU - Odjo, Théophile

AU - Nago, Mathurin C.

AU - Jakobsen, Mogens

PY - 2010

Y1 - 2010

N2 - BACKGROUND: Three Beninese food condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments. RESULTS: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented condiments, volatile compounds identified in controlled fermented condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented condiments. But the overall acceptability (7/10) of the two types of condiments was similar.  CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments. Copyright © 2009 Society of Chemical Industry

AB - BACKGROUND: Three Beninese food condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments. RESULTS: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented condiments, volatile compounds identified in controlled fermented condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented condiments. But the overall acceptability (7/10) of the two types of condiments was similar.  CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments. Copyright © 2009 Society of Chemical Industry

U2 - 10.1002/jsfa.3835

DO - 10.1002/jsfa.3835

M3 - Journal article

C2 - 20355065

VL - 90

SP - 438

EP - 444

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 3

ER -

ID: 19547000