Analysis of steaming aroma components of sorghum in the north and south regions by simultaneous distillation extraction combined with GC-MS
2024
ZHA Xinima, MA Zhenbing, WANG Yongyi, LI Yingjie, GONG Lijuan
In order to investigate the aroma components and characteristic flavor substances of sorghum in the southern and northern regions, using simultaneous distillation-extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS), the steaming aroma and characteristic flavor substances of four sorghum varieties (G1, YN4, G8, G10) from the southern and northern regions were determined. Combined with odor activity value (OAV), the characteristic flavor substances of sorghum in the southern and northern regions were analyzed. The results revealed that a total of 205 aroma components in four sorghum varieties from the southern and northern regions were detected, with 147 detected in two sorghum varieties (G1, YN4) from the southern region, and 121 detected in sorghum varieties (G8, G10) from the northern region. The variety of steaming aroma components in sorghum from the southern region was more abundant than that in sorghum from the northern region. There were 4 common volatile flavor substances in sorghum from the northern region, among which 4-methyphenol was considered as the characteristic flavor substance of sorghum from the northern region (OAV>1), while there were 7 common volatile flavor substances in sorghum from the southern region, among which 4-ethylguaiacol, ethyl caproate, nonanal were considered as the characteristic flavor substances of sorghum from the southern region (OAV>1). On the whole, sorghum from the southern region (G1, YN4) was more consistent with the flavor substances required for Baijiu production in terms of characteristic aroma flavor substances, as well as the types and contents of aroma components.
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