Volatile compounds in selected spices commonly used in Ghana

Abstract

The volatile compounds in seven spices commonly used in Ghana were investigated by GC-MS using the Likens-Nickerson Simultaneous Distillation-Extraction (SDE) technique. A total of sixty three volatile compounds were found in Ethiopia pepper (Xylopia aethiopia), twenty one in Aidon fruit (Tetrapleura tetraptera), forty two in White pepper (Aframomum melegueta), fifty five in cloves (Syzygium sp.), fifty four in nutmeg (Monodora myristica), thirty four in Anise seed (Pimpinella anisum) and sixteen in garlic (Allium sativum). Essential oils were the most common of the volatiles found in these species and garlic was found to have high amounts of sulphur compounds. Ethiopia pepper contained the highest number of essential oils (63%) while garlic had the least (6.25%). Compounds resulting from the oxidation of hydrocarbons (ie. alcohols, aldehydes and ketones) as well as derivatives of benzene were also found