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


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.


CONCLUSIONS
This study contributes to the selection of Bacillus starter cultures for controlled production of Soumbala.
Ouoba
L I I
LI
Département de Technologie Alimentaire, DTA/IRSAT/CNRST Ouagadougou, Burkina Faso. ouobairene@hotmail.com
Diawara
B
B
Annan
N T
NT
Poll
L
L
Jakobsen
M
M
D001407:Bacillus / Q000302:isolation & purification / Q000378:metabolism*; D003212:Condiments; D007887:Fabaceae; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012684:Sensory Thresholds; D012903:Smell; D013045:Species Specificity