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

• Autor(a) principal: YANG,Qinghua
• Data de Publicação: 2022
• Outros Autores: ZHANG,Weili, LI,Jing, FENG,Baili
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100504
• topic: Panicum miliaceum L.; volatile composition; HS-SPME; GC-MS

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.