Abstract
The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time, extraction temperature, content of NaCl, and rotor speed). For final method of sample preparation, 8 mL of sake was placed in a 15 mL headspace vial with addition of 1.5 g of NaCl; a 50/30 μm DVB/CAR/PDMS SPME fiber was used for extraction at 50°C for 30 min with 10 rpm continuous stirring. A total of 41 volatile compounds were identified from the sake sample, including 9 esters, 6 alcohols, 4 acids, 4 aldehydes, 9 hydrocarbons, 7 benzene derivatives, and 2 others. The main volatile compounds were ethyl acetate, phenylethyl alcohol, butanedioic acid diethyl ester, and hexadecane. According to their odors active values (OAVs), 10 volatile compounds were established to be odor active compounds and to contribute to the typical foxtail millet sake aroma. Hexanoic acid ethyl ester was the most prominent odor active compound.
Highlights
Foxtail millet (Setaria italica) is an important grain crop grown in arid areas
There are many factors that can have a direct impact during the headspacesolid-phase microextraction process
Five fibers coated with PA, PDMS, PDMS/DVB, CAR/PDMS, and DVB/CAR/PDMS were evaluated for the extraction of the volatile compounds in foxtail millet sake
Summary
Foxtail millet (Setaria italica) is an important grain crop grown in arid areas. It has been cultivated extensively in Eurasia for both food and forage. Foxtail millet is one of the most popular cereal crops cultivated and consumed in China. The total area of foxtail millet cultivation in China is approximately 1,400 km, and total production is in the range of 3,700–4,500 thousand tons per year [2]. It is used in the production of porridge, cooked millet, and baby cereal. Among many kinds of wine, foxtail millet sake is deeply loved by consumers because of its unique sensory quality and nutritional value
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