molecules Article Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography- Time-of-Flight Mass Spectrometry and Gas Chromatography- Olfactometry-Mass Spectrometry Shuang Chen 1,* , Li Wang 2, Derang Ni 2, Lin Lin 2, Heyu Wang 2 and Yan Xu 1 1 Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
[email protected] 2 Technique Center of Kweichow Moutai Co. Ltd., Guizhou 564500, China;
[email protected] (L.W.);
[email protected] (D.N.);
[email protected] (L.L.);
[email protected] (H.W.) * Correspondence:
[email protected] Abstract: Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas Citation: Chen, S.; Wang, L.; Ni, D.; chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds Lin, L.; Wang, H.; Xu, Y. and 52 potent odorant compounds were identified from both sorghum types according to the retention Characterization of Aroma index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into Compounds in Cooked Sorghum eight general categories, and the intensities of each aroma group were summed. Moreover, most of Using Comprehensive Two- Dimensional Gas Chromatography- the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, Time-of-Flight Mass Spectrometry indicating that the aroma compounds produced during the sorghum cooking process have a direct and Gas Chromatography- and significant influence on the final flavor quality of Baijiu.