Volatile compounds produced by <i>Bacillus</i> species alkaline fermentation of bambara groundnut ( <i>Vigna subterranean</i> (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

Abstract

The reports on the volatile compounds of a dawadawa-type African food&#13;\n condiment produced from the alkaline fermentation of bambara groundnut&#13;\n (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited.&#13;\n Volatile compounds were isolated from dawadawa-type condiments using&#13;\n headspace solid phase microextraction and analysed by comprehensive gas&#13;\n chromatography coupled to time of flight mass spectrometry. Acids, aldehydes&#13;\n and alcohols accounted for over 70% of the volatile compounds&#13;\n produced in the Bacillus fermented samples. B. subtilis subsp. subtilis&#13;\n SFBA3 produced the highest content of acids (4969.60 μg kg−1), while the&#13;\n highest content of aldehydes (2811.90 μg kg−1) and alcohols&#13;\n (1247.60 μg kg−1) was detected with Bacillus cereus PALB7 and Bacillus&#13;\n licheniformis OALB2, respectively. Sulphur-containing compounds concentration&#13;\n (85.80 μg kg−1) was highest for Bacillus amyloliquefaciens SFBA2.&#13;\n Maximum 2-methyl butanoic acid and 3-methyl butanoic acid concentrations,&#13;\n indicative of typical dawadawa aroma, were produced by B. subtilis&#13;\n subsp. subtilis SFBA3.