Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)
Autor: | D Louembe, R Moyen, J Dhellot, Simon Charles Kobawila, SN Mokemiabeka |
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Jazyk: | angličtina |
Rok vydání: | 2015 |
Předmět: |
Wine
biology Chemistry Manihot Decanoic acid biology.organism_classification Elaeis guineensis Applied Microbiology and Biotechnology chemistry.chemical_compound Genetics Fermentation Food science Agronomy and Crop Science Molecular Biology Fermentation in food processing Lactic acid fermentation Aroma Biotechnology |
Zdroj: | African Journal of Biotechnology; Vol 13, No 42 (2014) |
ISSN: | 1684-5315 |
Popis: | The "nsamba" (palm wine) and "bikedi" (retted cassava dough) are respectively produced by fermentation from the sap of the oil palm ( Elaeis guineensis Jack) and lactic acid fermentation from cassava root ( Manihot cassava Crantz). The study is focused on the determination of volatile compounds present in these two traditional fermented foods of Congo at the end of fermentation. The characterization of these volatile compounds at the end of fermentation for “nsamba" and "bikedi" revealed as the main compounds esters, terpenes, fatty acids and long chain alcohols. Indeed, it was noted: for "nsamba" 86% esters (ethyl caprylate, ethyl decenoate, N-ethyl decanoic, ethyl laurate) and decanoic acid; for "bikedi" 43% terpenes and 37% alcohols: estragol, limonene, linalol, myrcene and menthol. Keywords: Palm wine, dough, cassava, aroma, fermentation. African Journal of Biotechnology , Vol 13(42) 4119-4123 |
Databáze: | OpenAIRE |
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