Table 3.

Volatile compounds identified during pure culture fermentation of African oil bean seed with B. megaterium.

Fermentation time (hrs)/identified flavour compounds
0	12	24	36	48	60	72
2,4,6-Tritert-butyl-4-methyl-2,5-cyclohexadien-1-one. 2-Butyltetrahydrofuran. (2-Cyclohexylideneethyl) cyclohexane. Pentanoic acid, 10-undecenyl ester. Histamine.	Butyl isocyanide. Acetonitrile. 2-Propyn-1-ol.	Methyl 14-methylpentadecanoate. 11,14-Eicosadienoic acid, methyl ester. 9-Octadecenoic acid (Z), methyl ester. Methyl isoheptadecanoate. 11,14,17-Eicosatrienoic acid, methyl ester. Oxalic acid, dineopentyl ester. 3-Ethyl-3-methylheptane. Sulfurous acid, hexyl octyl ester. 3-ethyl-4,5-dimethyl-1,4-Hexadiene. tetradecahydro-Benzocyclodecene. 2,4,4-Trimethylhexane. Pentanoic acid, methyl ester. 2,3,8-Trimethyldecane. 4-Methylnonane.	Tridecanoic acid, methyl ester. 11,14-Eicosadienoic acid, methyl ester. 9-Octadecenoic acid, methyl ester. Methyl isoheptadecanoate. 3,7-Dimethyl-7-octen-1-ol.	Butyl isocyanide. 1H-1,2,3-Triazole. 6-tert-Butyl-2,8a-dimethyloctahydro-1 (2H)-napthalenone. 3,7-Dimethyl-7-octen-1-ol.	6-(1-hydroxy-3-methylbutyl)-7-methoxy-2H-1-Benzopyran-2-one. 9-Octadecenoic acid (Z)-, methyl ester. 14-Hepta decanal.	2,4,6-Tritert-butyl-4-methyl-2,5-cyclohexadien-1-one. (4E)-2,3,3-Trimethyl-4-nonene. (Z)-Cyclododecene. 1,10-Decanediol.