Abstract
In order to explore the effect of glutinous and non-glutinous sorghums on Chinese liquor’s quality, the SPE column was used for adsorbing bound precursors, and then, which were hydrolyzed by acid to release volatile compounds. The HS-SPME coupled with GC-MS was employed to identify and quantify sorghums’ bound aroma compounds. 21 kinds of aroma compounds were detected in two sorghums, including 5 alcohols, 7 aldehydes and ketones, 5 aromatic compounds, 3 terpenoids and 1 furan. Among these, 3 volatiles were identified tentatively. The total content of glutinous and non-glutinous sorghums’ bound aromas was 7 192 μg/kg and 6 922 μg/kg. The content of aroma compounds in the glutinous sorghum was 3.90% higher than in the non-glutinous sorghum and major differences of these compounds were aldehydes and ketones followed by terpenoids. 2,2,6-trimethylcyclohexanone, TDN, isophorone were first detected in sorghums’ bound aromas.
Publication Date
3-28-2017
First Page
13
Last Page
16,26
DOI
10.13652/j.issn.1003-5788.2017.03.004
Recommended Citation
Jiahui, LU; Wenlai, FAN; and Yan, XU
(2017)
"Research of bound aromas based on acid hydrolysis in glutinous and non-glutinous sorghums,"
Food and Machinery: Vol. 33:
Iss.
3, Article 3.
DOI: 10.13652/j.issn.1003-5788.2017.03.004
Available at:
https://www.ifoodmm.cn/journal/vol33/iss3/3
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