Volatile Constituents of Ogiri-Igbo Condiment Produced by Traditional Alkaline Fermentation of Castor Oil Bean (Ricinus communis)
Abstract
This study was undertaken to determine and compare the volatile profiles of ogiri-igbo using 2% NaCl and 2% lime. Volatile components of traditionally fermented castor oil bean condiments (ogiri-igbo) were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Interpretation on mass spectrum GC-MS was conducted using the database of National Institute Standard and Technology (NIST) having more than 62,000 patterns. The three samples include fermented castor oil bean condiments (ogiri-igbo) with 2% NaCl, 2% lime and without 2% NaCl/lime. A total of 150 volatiles were identified in the ogiri samples. Esters, terpenes, alcohols, acids, ketones, pyrazine, amines, amides and other additional compounds were established and authenticated. However, esters, terpenes, alcohols, acids, ketones, pyrazine, amines and amides accounted for over 50% of the volatile compounds produced in the traditionally fermented castor oil bean condiments. The predominant volatile compounds identified in 2% NaCl ogiri-igbo were esters (14%), ketones (14%), amides (12%) and terpenes (10%). Esters (14%) and terpenes (12%) were more abundant in ogiri-igbo without NaCl/lime. However, 2% lime ogiri-igbo had 10% amines and amide each as the predominant volatile compounds. Most of the identified volatile compounds contribute significantly to the flavour and taste of fermented castor oil bean condiments (ogiri-igbo).
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