Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 6, 2008, Pages 879-885

  Azokpota, Paulin ^a   Hounhouigan, Joseph D ^a   Annan, Nana T ^b   Nago, Mathurin C ^a   Jakobsen, Mogens ^c  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b Food Research Institute Ghana   (Ghana)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Afitin; Aroma volatile compounds; Fermentation; Iru: sonru; Parkia biglobosa

Indexed keywords

ALCOHOLS; ALDEHYDES; ESTERS; FERMENTATION; VOLATILE ORGANIC COMPOUNDS;

ETHYL LINOLEATE; FOOD CONDIMENTS; TETRAMETHYLPYRAZINE;

BIODIVERSITY;

PARKIA BIGLOBOSA; PARKIA FILICOIDEA;

EID: 42549160855     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-007-9542-0     Document Type: Article

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