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

Table 3

Volatile compounds identified during pure culture fermentation of African oil bean seed with B. megaterium.

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-Butyltetrahydrofuran.; (2-Cyclohexylideneethyl); cyclohexane.; Pentanoic acid, 10-undecenyl ester.; Histamine.	Butyl isocyanide.; Acetonitrile.; 2-Propyn-1-ol.	Methyl 14-methylpentadecanoate.; 11,14-Eicosadienoic acid, methyl ester.; 9-Octadecenoic acid (Z), methyl ester.; Methyl isoheptadecanoate.; 11,14,17-Eicosatrienoic acid, methyl ester.; Oxalic acid, dineopentyl ester.; 3-Ethyl-3-methylheptane.; Sulfurous acid, hexyl octyl ester.; 3-ethyl-4,5-dimethyl-1,4-Hexadiene.; tetradecahydro-Benzocyclodecene.; 2,4,4-Trimethylhexane.; Pentanoic acid, methyl ester.; 2,3,8-Trimethyldecane.; 4-Methylnonane.	Tridecanoic acid, methyl ester.; 11,14-Eicosadienoic acid, methyl ester.; 9-Octadecenoic acid, methyl ester.; Methyl isoheptadecanoate.; 3,7-Dimethyl-7-octen-1-ol.	Butyl isocyanide.; 1H-1,2,3-Triazole.; 6-tert-Butyl-2,8a-dimethyloctahydro-1; (2H)-napthalenone.; 3,7-Dimethyl-7-octen-1-ol.	6-(1-hydroxy-3-methylbutyl)-7-methoxy-2H-1-Benzopyran-2-one.; 9-Octadecenoic acid (Z)-, methyl ester.; 14-Hepta decanal.	2,4,6-Tritert-butyl-4-methyl-2,5-cyclohexadien-1-one.; (4E)-2,3,3-Trimethyl-4-nonene.; (Z)-Cyclododecene.; 1,10-Decanediol.