@article{HU2024, 
author = {Jiao HU and Songbai LI and Tingfu SONG and Zhu LUO and Yanghua LI and Jia ZHENG},
title = {Analysis of aroma components in brewing sorghum by liquid-liquid extraction combined with GC-MS},
year = {2024},
journal = {China Brewing},
volume = {43},
number = {7},
pages = {229-232},
keywords = {brewing sorghum, volatile flavor compounds, liquid-liquid extraction, GC-MS},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2024.07.034},
doi = {10.11882/j.issn.0254-5071.2024.07.034},
abstract = {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.}
}