Analysis of volatile compounds in fermenting cassava using the solid phase microextraction technique
1996
Sey, A.D. | Sefa-Dedeh, S. (University of Ghana, Legon (Ghana). Dept. of Nutrition and Food Science)
The production of fermented cassava dough "agbelima", may involve the addition of an inoculant, referred to as "kudeme". This inoculant affects the degree of fermentation and product quality. An analytical technique, Solid phase microextraction (SPME), was applied in the analysis of volatile compounds produced during the cassava fermentation. This involved the direct extraction of gaseous compounds into a stationary phase (Polydimethylsiloxane), coated onto a fused silica fiber, followed by thermal desorption of the absorbed compounds in the injector of a gas chromatography, for separation and analysis. Suitable extraction and chromatographic conditions for SPME analysis of kudeme and agbelima volatiles were exposure of the SPME fiber to the headspace of fermenting medium for 5 minutes followed by desorption at 150 deg C and isothermal GC analysis at 100 deg C. Volatile compound production, was monitored over a 5-day period, using the SPME technique. Fourteen volatile compounds were detected. Five were tentatively identified as ethanol, butanol, acetic acid, and propionic acid. The volatiles had different rates of production and were produced in different amounts during fermentation. Kudeme and agbelima were found to be different with respect to quantitative volatile composition and production trends, uniformity of fermentation and odour. The SPME technique has potential as a quality control and process optimization tool in the processing of fermented cassava products.
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