Formation of volatile compounds in salt-mediated naturally fermented cassava
Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma....
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009891 |
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| author | Alberta N.A. Aryee Christabel Tachie Aleksei Kaleda |
| author_facet | Alberta N.A. Aryee Christabel Tachie Aleksei Kaleda |
| author_sort | Alberta N.A. Aryee |
| collection | DOAJ |
| description | Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5–25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated. A sharp reduction in pH from 6.98 to 6.20 to 4.81–4.00 and concomitant increase in TTA (0.027–0.297 %) was observed in all the samples on day 2 except the 25 % added salt ferments. The 32 VOCs quantitated on day 50 by headspace solid-phase microextraction (HS-SPME) arrow coupled with gas chromatography–mass spectrometry (GC–MS) and classified as: alcohol (9), aldehydes (6), ketones (5), carboxylic acids (5), esters (3), nitriles (2), phenol (1) and hydrocarbon (1) were affected by the amount of added salt. PCA explained 68.50 % of the variance and cluster samples based on the similarities between the identified VOCs and showed that fermentation mediated by 15 % added salt presented a VOCs profile comparable to using 20 % of salt, with the former representing a lower cost. The addition of salt can be used to control acidification, adopted as an effective preservation technique, and mediate VOCs production during cassava fermentation. |
| format | Article |
| id | doaj-art-4c12455462104cf8bad86e33d0f206a0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-4c12455462104cf8bad86e33d0f206a02025-02-12T05:31:57ZengElsevierFood Chemistry: X2590-15752025-01-0125102101Formation of volatile compounds in salt-mediated naturally fermented cassavaAlberta N.A. Aryee0Christabel Tachie1Aleksei Kaleda2Delaware State University, College Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, 1200 N DuPont, Highway Dover, DE 19901, United States of America; Corresponding author.Delaware State University, College Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, 1200 N DuPont, Highway Dover, DE 19901, United States of AmericaCenter of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, EstoniaCassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5–25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated. A sharp reduction in pH from 6.98 to 6.20 to 4.81–4.00 and concomitant increase in TTA (0.027–0.297 %) was observed in all the samples on day 2 except the 25 % added salt ferments. The 32 VOCs quantitated on day 50 by headspace solid-phase microextraction (HS-SPME) arrow coupled with gas chromatography–mass spectrometry (GC–MS) and classified as: alcohol (9), aldehydes (6), ketones (5), carboxylic acids (5), esters (3), nitriles (2), phenol (1) and hydrocarbon (1) were affected by the amount of added salt. PCA explained 68.50 % of the variance and cluster samples based on the similarities between the identified VOCs and showed that fermentation mediated by 15 % added salt presented a VOCs profile comparable to using 20 % of salt, with the former representing a lower cost. The addition of salt can be used to control acidification, adopted as an effective preservation technique, and mediate VOCs production during cassava fermentation.http://www.sciencedirect.com/science/article/pii/S2590157524009891CassavaFermentationSaltVolatile compoundsAcidityPrincipal component analysis |
| spellingShingle | Alberta N.A. Aryee Christabel Tachie Aleksei Kaleda Formation of volatile compounds in salt-mediated naturally fermented cassava Food Chemistry: X Cassava Fermentation Salt Volatile compounds Acidity Principal component analysis |
| title | Formation of volatile compounds in salt-mediated naturally fermented cassava |
| title_full | Formation of volatile compounds in salt-mediated naturally fermented cassava |
| title_fullStr | Formation of volatile compounds in salt-mediated naturally fermented cassava |
| title_full_unstemmed | Formation of volatile compounds in salt-mediated naturally fermented cassava |
| title_short | Formation of volatile compounds in salt-mediated naturally fermented cassava |
| title_sort | formation of volatile compounds in salt mediated naturally fermented cassava |
| topic | Cassava Fermentation Salt Volatile compounds Acidity Principal component analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009891 |
| work_keys_str_mv | AT albertanaaryee formationofvolatilecompoundsinsaltmediatednaturallyfermentedcassava AT christabeltachie formationofvolatilecompoundsinsaltmediatednaturallyfermentedcassava AT alekseikaleda formationofvolatilecompoundsinsaltmediatednaturallyfermentedcassava |