Analysis of Characteristics Aroma Compounds in Different Fermented Raw Materials
The solid-phase extraction coupled with gas chromatography-mass spectrometry was used to analyze the aroma compounds of five single fermented grains(sorghum,rice,glutinous rice,wheat and corn)and five mixed fermented grains.The results suggested that a total of 52,50,45,51,51,and 51 aroma compounds were found in sorghum,rice,glutinous rice,wheat,com,and five grains,respectively.The amount of alcohols were highest in sorghum and the amount of acids and furans in corn were higher than in other materials,whereas types and total amount of aroma compounds in glutinous rice were the fewest.Compared with single grain fermentation,the characteristics of five fermented grains were overall aroma balance,higher ester compounds,and lower alcohols.Pearson analysis revealed that the main compounds in corn and five fermented grains were similar.
raw materialsimulated fermentationvolatile compounds
NETL
NSTL
万方数据
维普
