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

Research output: Contribution to journalJournal articleResearchpeer-review

  • Paulin Azokpota
  • Joseph D. Hounhouigan
  • Nana T. Annan
  • Théophile Odjo
  • Mathurin C. Nago
  • Mogens Jakobsen

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
Original languageEnglish
JournalJournal of the Science of Food and Agriculture
Issue number3
Pages (from-to)438-444
Number of pages7
Publication statusPublished - 2010

ID: 19547000