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 chromatography-mass 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,l-octene-3-ol,γ-nonolactone,etc.
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