Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds
Charles Parkouda1*, Brehima Diawara1, Samuel Lowor2, Charles Diako3, Firibu Kwesi Saalia4, Nana T Annan, Jan S. Jensen5, Kwaku Tano-Debrah4 and Mogens Jakobsen6.
1Département Technologie Alimentaire/IRSAT/CNRST 03 BP 7047 Ouagadougou 03, Burkina Faso.
2Cocoa Research Institute of Ghana, Physiology/Biochemistry Division P.O. Box 8, Akim-Tafo, Ghana.
3Council for Scientific and Industrial Research, Food Research Institute, P.O. Box M-20, Accra, Ghana.
4Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
5University of Copenhagen, Faculty of Life Science, Forest and Landscape, DK-2970, Hørsholm, Denmark.
6University of Copenhagen, Faculty of Life Science, Centre for Advance Food Studies, Department of Food Science, Rolighedsvej 30 DK 1958 Frederiksberg C, Denmark.
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