« Previous AbstractNon-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture    Next AbstractEvolving the core microbial community in pit mud based on bioturbation of fortified Daqu »

Molecules

Title:		Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry
Author(s):		Chen S; Wang L; Ni D; Lin L; Wang H; Xu Y;
Address:		"Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China. Technique Center of Kweichow Moutai Co. Ltd., Guizhou 564500, China"
Journal Title:		Molecules
Year:		2021
Volume:		20210807
Issue:		16
Page Number:		-
DOI:		10.3390/molecules26164796
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu"
Keywords:		*Cooking *Gas Chromatography-Mass Spectrometry Odorants/*analysis *Olfactometry Solid Phase Microextraction Sorghum/*chemistry Temperature Time Factors Volatile Organic Compounds/analysis Gc-o/ms GCxGC-TOFMS Spme aroma compounds cooked sorghum;
Notes:		"MedlineChen, Shuang Wang, Li Ni, Derang Lin, Lin Wang, Heyu Xu, Yan eng NO. 2018YFC1604100/National Key R&D Program of China/ NO. 2018M631971/Project funded by China Postdoctoral Science Foundation/ Switzerland 2021/08/28 Molecules. 2021 Aug 7; 26(16):4796. doi: 10.3390/molecules26164796"