Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography-Ion Migration Spectrometry and Chemometrics.

ABSTRACT: The flavour of foxtail millet (Setaria italica (L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet porridge samples were analysed using electronic nose (E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, and characteristic volatile fingerprints were constructed to clarify the differences in the main flavour substances in different foxtail millet varieties (two hybrids and two conventional foxtail millets). After sensory evaluation by judges, Jingu 21 (JG) scored significantly higher than the other varieties, and the others were, in order, Jinmiao K1 (JM), Changzagu 466 (CZ) and Zhangzagu 3 (ZZ). E-Nose analysis showed differences in sulphides and terpenoids, nitrogen oxides, organosu

SUBMITTER: Yue Z 

PROVIDER: S-EPMC11902185 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature