Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)

Lasekan, Ola; Teixeira, J.P Feijao; Salva, T. J. G.

doi:10.1016/s0308-8146(01)00210-2

Cited by 21 publications

(19 citation statements)

References 23 publications

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“…2001) as Maillard reactions, oxidation of lipids, degradation of amino acids and sugars (Nunomura and Sasaki 1986; Janssens et al. 1992; Lasekan et al. 2001; Beaumont 2002).…”

Section: Discussionmentioning

confidence: 99%

“…2003b) and degradation of poly and oligosaccharides (Ouoba 2003). Aldehydes as well as alkanes and alkenes could be produced by oxidative cleavage of lipids (Lasekan et al. 2001, Petersen et al .…”

Section: Discussionmentioning

confidence: 99%

“…Bacillus from Soumbala produce a diversity of extracellular hydrolases (Aderibigbe and Odunfa 1990), which can contribute to flavour and aroma generating reactions (Leejeerajumnean et al 2001) as Maillard reactions, oxidation of lipids, degradation of amino acids and sugars (Nunomura and Sasaki 1986;Janssens et al 1992;Lasekan et al 2001;Beaumont 2002). Pyrazines are typical aroma components of heated food to which they give a characteristic roasty or nutty flavour.…”

Section: Discussionmentioning

confidence: 99%

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Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

Ouoba

Diawara

Annan³

et al. 2005

J Appl Microbiol

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Aims: To determine the profile of volatile compounds responsible for the aroma of Soumbala produced spontaneously and with pure and mixed cultures of Bacillus subtilis and Bacillus pumilus. Methods and Results: Traditional and controlled fermentation trials of African locust bean with pure and mixed starter cultures of B. subtilis (B7, B9 and B15) and B. pumilus (B10) were performed. Aroma volatiles were analysed using Likens-Nikerson method coupled with gas chromatography and mass spectrophotometry. Sensory analysis of Soumbala as well as rice dishes prepared with each type of Soumbala were carried out by 10 panellists. In total 116 compounds were identified. They included pyrazines, aldehydes, ketones, esters, alcohols, acids, alkanes, alkenes, amines, pyridines, benzenes, phenols, sulphurs, furans and other compounds. Using principal component analysis for comparison, the aroma profiles of the Soumbala samples could be separated into three groups. The sensory evaluation showed variable acceptability. However, it was noticed that Soumbala samples produced with starter cultures were scored higher than traditionally prepared Soumbala. Conclusions: Aroma volatiles and organoleptic properties of Soumbala vary according to the Bacillus isolates involved in the fermentation. Significance and Impact of the Study: This study contributes to the selection of Bacillus starter cultures for controlled production of Soumbala.

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“…2001) as Maillard reactions, oxidation of lipids, degradation of amino acids and sugars (Nunomura and Sasaki 1986; Janssens et al. 1992; Lasekan et al. 2001; Beaumont 2002).…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

Ouoba

Diawara

Annan³

et al. 2005

J Appl Microbiol

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“…The amino acids, free fatty acids or carbohydrates released from the hydrolysis have probably been used as energy sources by the microorganisms during the fermentation 23–25. Moreover, proteins, lipids or carbohydrates degraded during the fermentation of African locust beans13 or soybeans ( Glycine max );11 this degradation contributes to the formation of aroma volatile compounds in the final fermented products 23, 26–28…”

Section: Resultsmentioning

confidence: 99%

A Cationic Phospholipid–Detergent Conjugate as a New Efficient Carrier for siRNA Delivery

Pierrat

Creusat

Laverny

et al. 2012

Chemistry A European J

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A “grapnel” lipid: Conjugation of Triton X‐100 with DOPC provides a new class of nucleic acid carriers (see figure). The lamellar phase forming a cationic conjugate has no hemolytic activity and efficiently delivers siRNA into the cytosol of mammalian cells. Covalent anchoring of the detergent to the phospholipid and the dangling hydrophobic part of the detergent moiety appear to be essential for siRNA delivery and efficient gene silencing.

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“…The proteins in ‘acha’ have been characterised by electrophoresis and gel‐permeation chromatography 16. The volatile flavour components of cooked ‘acha’17 and malted ‘acha’18 were also investigated.…”

Section: Introductionmentioning

confidence: 99%

Effect of malting conditions and quality characteristics of malt and roasted malt extract from ‘acha’ grains (Digitaria exilis Stapf)

2010

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Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)

Cited by 21 publications

References 23 publications

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

A Cationic Phospholipid–Detergent Conjugate as a New Efficient Carrier for siRNA Delivery

Effect of malting conditions and quality characteristics of malt and roasted malt extract from ‘acha’ grains (Digitaria exilis Stapf)

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