African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 804

Full Length Research Paper

Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin

Générose Vieira-Dalodé*
  • Générose Vieira-Dalodé*
  • Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar
Noël Akissoé
  • Noël Akissoé
  • Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar
Nana Annan
  • Nana Annan
  • McCain Foods Ltd, 395 Centreville Road, Florenceville-Bristol, NB, Canada, E7L 3K5, Canada.
  • Google Scholar
Djidjoho Joseph Hounhouigan
  • Djidjoho Joseph Hounhouigan
  • Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
  • Google Scholar
Mogens Jakobsen
  • Mogens Jakobsen
  • Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK- 1958 Frederiksberg C, Denmark.
  • Google Scholar


  •  Received: 11 November 2015
  •  Accepted: 18 January 2016
  •  Published: 29 February 2016

Abstract

Spontaneous fermented gowé was characterized by specific flavor produced by different enzymatic activities of microorganisms involved. Gowé was also produced by controlled fermentation using strains of Lactobacillus fermentum and Weissella confusa singly or in combination with Kluyveromyces marxianus and Pichia anomala after an accelerated saccharification. Investigation using Likens-Nikerson extraction method and gas chromatography-mass spectrometry (GC-MS) analysis revealed that the volatile compounds identified in the product obtained by spontaneous and controlled fermentation were composed of alcohols, aldehydes, acids, esters, hydrocarbons, furan, phenol and piperidine. The use of the starter cultures preceded by an accelerated saccharification led to a drastic reduction in the volatile components concentration for the inoculated samples. A principal component analysis performed revealed an important concentration of volatile acids in the inoculated samples.
 
Key words: Sorghum, fermentation, starter culture, volatile compound.