Influence of different heating time on the volatile compounds of millet porridge by gas chromatography-mass spectrometry

Abstract

Volatile flavour compounds were extracted by solid-phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS) was established to determine the volatile flavour compounds in millet porridge under different heating time(10 min, 20 min, and 30 min). 43 compounds were determined, including 12 aldehydes, 8 alcohols, 18 hydrocarbons, 3 ketones, 1 heterocyclic compound and 1 acid. Aldehydes were dominant part of volatile compounds, following hydrocarbons, and content of other volatile compounds were lower. With increasing of heating time, total content of every kind of volatile compounds incresed, total relative content of aldehydes, alcohols, and ketones decreased, total relative content of hydrocarbons and others increased.