Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

Journal of the Science of Food and Agriculture

Volumn 90, Issue 3, 2010, Pages 438-444

  Azokpota, Paulin ^a   Hounhouigan, Joseph D ^a   Annan, Nana T ^b   Odjo, Théophile ^a   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

Bacillus subtilis; Beninese condiments; Parkia biglobosa; Sensory evaluation; Starter cultures; Volatile compounds

Indexed keywords

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BACILLUS SUBTILIS; BENIN; CHEMISTRY; CONDIMENT; DISTILLATION; FERMENTATION; FOOD CONTROL; LEGUME; METABOLISM; MICROBIOLOGY; ODOR; PLANT SEED;

BACILLUS SUBTILIS; BENIN; CONDIMENTS; DISTILLATION; FABACEAE; FERMENTATION; FOOD MICROBIOLOGY; ODORS; PLANT EXTRACTS; SEEDS; VOLATILE ORGANIC COMPOUNDS;

BACILLUS SUBTILIS; PARKIA BIGLOBOSA; PARKIA FILICOIDEA;

EID: 73449148719     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3835     Document Type: Article

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