To deeply investigate the differences of volatile compounds in different varieties of sorghum, the volatile components of 20 sorghums were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).Orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to screen key differential volatile compounds based on variable importance in projection (VIP) and relative odor activity value (ROAV).A total of 73 volatile compounds were identified by GC-IMS, including 23 aldehydes, 8 ketones, 16 alcohols, 14 esters, 6 acids, and 6 others.A total of 128 volatile compounds were identified by HS-SPME-GC-MS, and 26 volatile compounds, such as ethanol, 2-heptanone, and dodecane, were detected in all varieties.A total of 19 compounds were detected by both methods.The OPLS-DA model for GC-IMS and HS-SPME-GC-MS was constructed based on the VIP values, and seven (including nonanal, heptanal, butyric acid, hexanal, 2-methylbutanal, pentanal, and 2,3-butanedione) and one (hexanal) compounds were screened out respectively in combination with the relative odorant activity value (ROAV>1) as the key differential volatile compounds in different sorghum varieties, it provides a theoretical basis for evaluating the flavor and quality of sorghum and differentiating varieties.
[1] LIAQAT W, ALTAF M T, BARUTÇULAR C, et al.Sorghum:A star crop to combat abiotic stresses, food insecurity, and hunger under a changing climate:A review[J].Journal of Soil Science and Plant Nutrition, 2024, 24(1):74-101.
[2] WU G C, JOHNSON S K, BORNMAN J F, et al.Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments[J].Food Chemistry, 2017, 214:199-207.
[3] CHADALAVADA K, RANJITHA KUMARI B D, SENTHIL KUMAR T S.Sorghum mitigates climate variability and change on crop yield and quality[J].Planta, 2021, 253(5):113.
[4] DE MORAIS CARDOSO L, PINHEIRO S S, DE CARVALHO C W P, et al.Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven[J].Journal of Cereal Science, 2015, 65:220-226.
[5] YANG L Y, ALLRED K F, DYKES L, et al.Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes:Implications on sorghum-derived phytoestrogens[J].Food & function, 2015, 6(3):749-755.
[6] CHEN X, SHEN J M, XU J W, et al.Sorghum phenolic compounds are associated with cell growth inhibition through cell cycle arrest and apoptosis in human hepatocarcinoma and colorectal adenocarcinoma cells[J].Foods, 2021, 10(5):993.
[7] XIONG Y, ZHANG P Z, WARNER R D, et al.Sorghum grain:From genotype, nutrition, and phenolic profile to its health benefits and food applications[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(6):2025-2046.
[8] XI B N, ZHANG J J, XU X, et al.Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS[J].Food Chemistry, 2024, 435:137547.
[9] FAN X, ZHONG M H, FENG L, et al.Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS:Influence of different roasting temperatures[J].LWT, 2024, 191:115672.
[10] WANG D, ZHANG J, ZHU Z S, et al.Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS[J].LWT, 2022, 155:112870.
[11] FAN X J, JIAO X, LIU J G, et al.Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS[J].Food Research International, 2021, 140:109975.
[12] LIU M J, YANG Y, ZHAO X B, et al.Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS[J].Current Research in Food Science, 2024, 8:100692.
[13] 刘登勇,周光宏, 徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008, 29(7):370-374.
LIU D Y, ZHOU G H, XU X L.“ROAV” method:A new method for determining key odor compounds of rugao ham[J].Food Science, 2008, 29(7):370-374.
[14] QU D, XI L J, LI Y K, et al.Characterizing the composition of volatile compounds in different types of Chinese bacon using GC-MS, E-nose, and GC-IMS[J].Journal of Chromatography A, 2024, 1730:465056.
[15] JIANG H, DUAN W S, ZHAO Y C, et al.Development of a flavor fingerprint using HS-GC-IMS for volatile compounds from steamed potatoes of different varieties[J].Foods, 2023, 12(11):2252.
[16] RONG Y T, XIE J L, YUAN H B, et al.Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS[J].Food Chemistry:X, 2023, 18:100693.
[17] MATTIOLO E, LICCIARDELLO F, LOMBARDO G M, et al.Volatile profiling of durum wheat kernels by HS-SPME/GC-MS[J].European Food Research and Technology, 2017, 243(1):147-155.
[18] KANG M, GUO Y, REN Z Y, et al.Volatile fingerprint and differences in volatile compounds of different foxtail millet (Setaria italica Beauv.) varieties[J].Foods, 2023, 12(23):4273.
[19] CRAMER A J, SCOTT MATTINSON D S, FELLMAN J K, et al.Analysis of volatile compounds from various types of barley cultivars[J].Journal of Agricultural and Food Chemistry, 2005, 53(19):7526-7531.
[20] ZHANG K Y, ZHANG C, GAO L L, et al.Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS[J].Journal of Food Biochemistry, 2022, 46(6):e13875.
[21] LI S H, ZHAO W, LIU S Y, et al.Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)[J].Journal of Cereal Science, 2021, 100:103248.
[22] ZHENG X Z, LAN Y B, ZHU J M, et al.Rapid identification of rice samples using an electronic nose[J].Journal of Bionic Engineering, 2009, 6(3):290-297.
[23] ZHANG X Y, WANG A X, LI J X, et al.Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC-MS, GC-IMS, and high-throughput sequencing[J].Innovative Food Science & Emerging Technologies, 2024, 96:103794.
[24] 张彦赠, 汤晓娟, 林祥娜, 等.关于豆豉微生物多样性和挥发性成分检测技术及其关联分析的研究进展[J].中国调味品, 2023, 48(1):210-214;220.
ZHANG Y Z, TANG X J, LIN X N, et al.Research progress on detection techniques for microbial diversity and volatile components of fermented soybeans and their correlation analysis[J].China Condiment, 2023, 48(1):210-214;220.
[25] 夏兰欣, 周贵华, 王广, 等.GC-MS和GC-IMS分析食用油对熟炕马铃薯挥发性成分的影响[J].中国粮油学报.2022, 37(12):236-245.
XIA L X, ZHOU G H, WANG G, et al.Conjoint analysis of the effects of edible oil on the volatile components of cooked kang potatoes by GC-MS and GC-IMS[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(12):236-245.
[26] DU H, CHEN W L, LEI Y T, et al.Discrimination of authenticity of Fritillariae cirrhosae Bulbus based on terahertz spectroscopy and chemometric analysis[J].Microchemical Journal, 2021, 168:106440.
[27] ZHENG A R, WEI C K, WANG M S, et al.Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics[J].Current Research in Food Science, 2024, 8:100772.
[28] WANG Y J, HUANG L F, DENG G J, et al.The shaking and standing processing improve the aroma quality of summer black tea[J].Food Chemistry, 2024, 454:139772.
