Research Article

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

Table 2

Volatile compounds identified during pure culture fermentation of African oil Bean seed with B. subtilis.

Fermentation time (hrs)/identified flavour compounds
0122436486072

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.
2-Methylpentanoic acid.
Sorbic acid vinyl ester.
9-Octadecenoic acid (Z), methyl ester.
Methyl 12-methyl tetradecanoate.
Phosphorous acid, tris(2-ethylhexyl) ester.
Methanesulfonic anhydride.
Oxalic acid, cyclobutyl nonyl ester.
1-Iodoundecane.
Hexadecane.
Nonadecane.
9-Decen-1-yl acetate
1,14-Tetradecanediol
Sulfurous acid, 2-ethyl hexyl isohexyl ester.
Tetratetracontane.
Eicosane.
Phosphonous dichloride, chloro(1,1-dimethylethyl)
phosphinomethyl.
Cyclopentanementhol, 3-methylene.
1,1,3-Trimethyl cyclopentane.
Cyclopentanamine.
4,4-Dimethyl-1-hexene.
Cyclopenta[d]anthracene-8,11-diol,3-isopropyl-
1,2,3,3a,4,5,6,6a,7,12-decahydro-,dibenzoate.
2,4-Hexadienal,(E,E).
t-butylsulfinate,-O-menthyl.
(Z)-Cyclododecene.
1,14-Tetradecanediol.
9-Octadecenoic acid (Z), 2,3-dihydroxypropyl ester.
Phosphonous dichloride, chloro
(1,1-dimethylethyl) phosphinomethyl.
Hexylidencyclohexane.
Pentanoic acid, 10-undecenyl ester.
2,6-Ditert-butyl-4-(2,3,4,5,6-pentafluorobenzyl) phenol.