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

Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mix...

Descripción completa

Detalles Bibliográficos
Autores principales: Nwokeleme, C. O., Ugwuanyi, J. Obeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745521/
https://www.ncbi.nlm.nih.gov/pubmed/26904664
http://dx.doi.org/10.1155/2015/706328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745521/
https://www.ncbi.nlm.nih.gov/pubmed/26904664
http://dx.doi.org/10.1155/2015/706328

Ejemplares similares