On February 28, 2021, Fan, Xiaojing; Jiao, Xin; Liu, Jinguang; Jia, Meng; Blanchard, Chris; Zhou, Zhongkai published an article.Category: alcohols-buliding-blocks The title of the article was Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS. And the article contained the following:
The current study applied both GC-MS and GC-IMS for characterizing volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid Et ester was highest in all of the raw samples. Compound 3-octanone only existed in Apollo, Bazley and Liberty, and 2-undecanone was found to be in MR43. Result of GC-IMS showed that signals of benzaldehyde, 2,3-butanedione were generally noted in six raw samples. In general, The Apollo and Buster had more volatile compounds, followed by Bazley and Liberty. In contrast, MR43 and G44 had least volatile compounds For cooked sorghums, more fatty aldehydes are formed compared to its corresponding raw sample, in which current data indicated that 40 volatile compounds were identified by GC-MS, and 11 of them were identified as the key aroma compounds More important, variation in the compounds of hexanal, heptanal, octanal, 2-heptenal, nonanal, trans- 2-octenal, benzeneaceldehyde, (E)-2-nonenal, 1-octen-3-ol, 1-pentanol, 2-methoxy-4-vinylphenol and 2-pentylfuran might be applied for explaining the aroma characteristics among six sorghum cultivars. Result of GC-IMS showed that 26 volatile compounds but not in results from GC-MS detection, indicating advantage of methodol. combination for a better understanding impact of cultivars and cooking on volatile characteristics of sorghums. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Category: alcohols-buliding-blocks
The Article related to sorghum volatile compound gc ms ims, gc-ims, gc-ms, odor-active value, sorghum, volatile compound, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Category: alcohols-buliding-blocks
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