African shea butter, a vegetable fat produced from the seeds of Vitellaria paradoxa C.F. Gaertn. (syn. Butyrospermum parkii L.), Sapotaceae, is a unique natural product of African countries and is of great nutritional and commercial significance. The volatile compounds of various shea butter samples were analysed to investigate the influence of differences in manufacturing (boiling/roasting or combined procedures) on the headspace composition and with regard to the different origin of the samples. Volatile compounds were analysed by using gas chromatography-mass spectrometry after headspace solid phase microextraction (HS-SPME). Qualitative and semi-quantitative patterns of volatile compounds investigated in this study were composed of fatty acids degradation products, e.g. acetic and hexanoic acid, carbonyl compounds (hexanal, heptanal, trans-2-heptenal, 2,4-heptadienal), 2-pentylfurane, processing compounds like furfural as well as glycerol and residue compounds from technical processing steps including milling. Comparison of the volatile profile of 16 different shea butters from four African countries showed that processing steps including drying of kernels before producing the fat and additional roasting procedures influence shea butter headspace composition significantly.
DOI:
https://doi.org/10.1016/j.jfca.2009.02.011Altmetric score:
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Publication year
2009
Authors
Bail S; Krist S; Masters E; Unterweger H; Buchbauer G
Language
English
Keywords
agricultural products, butyrospermum parkii, food composition, shea butter, vitellaria paradoxa, volatile compounds
