Differentiation of fatty acid, aminno acid, and volatile composition in waxy and non-waxy proso millet

Qinghua Yang,Jing Li,Weili Zhang,Baili Feng

doi:10.1590/fst.58320

Qinghua Yang, Jing Li + Show 2 more

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https://doi.org/10.1590/fst.58320

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Abstract

The unique flavor of the proso millet (Panicum miliaceum L.) is one of the key reasons why consumers prefer it. Fatty acids and amino acids have an important influence on the nutrition and flavor of proso millet. In this study, we identified fatty acids, amino acids, and volatile compositions in waxy and non-waxy proso millet porridge by a headspace headspace solid phase microextraction (HS-SPME) method in conjunction with gas chromatography-mass spectrometry (GC-MS). We identified 8 fatty acids, 7 essential amino acids, and 59 volatile compounds from the proso millet. The results of principal component analysis (PCA) clearly demonstrated the profiles of waxy and non-waxy samples and it was observed that better clustering of waxy proso millet porridge can be achieved. There were also some correlations between fatty acids, amino acids and aroma substances. This study will provide the basis for the research of volatile components of proso millet and promote the application of proso millet in food industry.

Highlights

Proso millet (Panicum miliaceum L.) is one of the important crop in Northern China and has nutritional and healthy function (Chandrasekara & Shahidi, 2011)
The score plots (Figure 1E) clearly demonstrated the profiles of waxy and non-waxy samples and it was observed that better clustering of waxy proso millet porridge can be achieved
The results showed that there were some correlations between fatty acids, amino acids and aroma substances

Summary

Introduction

Proso millet (Panicum miliaceum L.) is one of the important crop in Northern China and has nutritional and healthy function (Chandrasekara & Shahidi, 2011). The unique flavor of the proso millet is one of the key reasons consumers like it. Fatty acids and amino acids, the components of proso millet, have an important influence on the nutrition and falvor of proso millet. The research about the fatty acids, amino acids, and volatile compositions in proso millet porridge is very important. Some researches indicated that amylose content has an effect on cereals’ volatile compositions. Genetic background, growing conditions, and post-harvest handling are factors which have been shown to affect the flavor of rice (Champagne, 2008) and the different content of amylose lead to the discrepancies of flavor in cooked rice (Champagne et al, 2004; Fukuda et al, 2014). The proso millet has two types, including waxy proso millet (low amylose content) and non-waxy proso millet (high amylose content) according to the amylose content (Hunt et al, 2013), little information is concerning volatile composition in waxy and non-waxy proso millet

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Conclusion