Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production

Table 1

Volatile compounds identified during natural fermentation of African oil bean seed.

Fermentation time (hrs)/identified flavour compounds
0	12	24	36	48	60	72
2,4,6-Tritert-butyl-4-methyl-2,5-cyclohexadien-1-one.; 2-Butyl tetrahydrofuran.; (2-Cyclohexylidene ethyl) cyclohexane.; Pentanoic acid, 10-undecenyl ester.; Histamine.	(5-Ethylcyclopent-1-enyl) methanol.; 1-Hexyl-2-nitrocyclohexane.; 2,4-Bis(dimethylbenzyl)phenol.; 2,4-Bis(dimethylbenzyl)-6-t-butyl phenol.	S-[3-(2-Methyl[,]dioxolan-2-yl)-2-oxopropyl]ester.; 1-Hexyl-1-nitrocyclohexane.; 2-Methylheptanoic acid.; Cyclohexapropanol.; 1,14-Tetradecanediol.; 3-Methyl-2-tridecylthiophene.	Tridecanoic acid, methyl ester.; 11,14-Eicosadienoic acid, methyl ester.; 9-Octadecenoic acid, methyl ester.; Tetradecanoic acid, methyl ester.; 1-Iodononane.; 2,3,3-Trimethyloctane.; 2,6,10,14-Tetramethylheptadecane.; 3-Cyclohexyl-1-propanol; 1,10-decanediol.; 3,8-Dimethylundecane.; Nonadecane.; 7-Hexylicosane.	Z-4-Dodecenol 5,6-Undecadiene.; (Z) 6-Pentadecen-1-ol.	Oxalic acid, dineopentyl ester.; 1-Iodononane.; Isobutyric acid, allyl ester.; Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester.; Cyclopropyl methyl ketone.; (Z)-Cyclododecene.; 1,14-Tetradecanediol.	2,4,6-Tritert-butyl-4-methyl-2,5-cyclohexadien-1-one.; Methyl 12-methyltetradecanoate.; 11,14-Eicosadienoic acid, methyl ester.; 9-Octadecenoic acid (Z), methyl ester.; Methyl isoheptadecanoate.; Isobutylcyclohexane; 5,7-Dimethyl-1,6-octadiene.; (Z)6,(Z)9-Pentadecadien-1-ol.; 2,4-Bis(dimethylbenzyl)-6-t-butylphenol.