Analysis of aroma components in brewing sorghum by liquid-liquid extraction combined with GC-MS

By comparing the extraction effects of 3 pretreatment methods, namely liquid-liquid extraction, headspace solid-phase microextraction and solid-phase extraction on aroma components in brewing sorghum, a method based on liquid-liquid extraction combined with gas chromatographymass spectrometry (GC-MS) was established for the analysis of aroma components in brewing sorghum. The results showed that a total of 37 volatile flavor compounds were detected by liquid-liquid extraction combined with GC-MS, including 15 aldehydes, 4 ketones, 8 alcohols, 6 esters, 3 cyclic compounds and 1 acid compound. The compounds with high relative content were 2-heptenal (19.71%), hexal (16.08%), (Z)-2-decenoal (8.57%) and 2-amylfuran (6.04%). Meanwhile, some compounds with low aroma threshold were also detected, such as nonanal, 1-octene-3-ol, γ-nonolactone, etc.