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Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

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-dimension...

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Principais autores: Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang, Yan Xu
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-08-01
coleção:Molecules
Assuntos:
cooked sorghum
aroma compounds
SPME
GC×GC-TOFMS
GC-O/MS
Acesso em linha:https://www.mdpi.com/1420-3049/26/16/4796
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