Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics
The flavour of foxtail millet (<i>Setaria italica</i> (L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet porridge samples were analysed using electronic nose (E-Nose) and gas chromatography–ion mobility spectromet...
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2025-02-01
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| author | Zhongxiao Yue Ruidong Zhang Naihong Feng Xiangyang Yuan |
| author_facet | Zhongxiao Yue Ruidong Zhang Naihong Feng Xiangyang Yuan |
| author_sort | Zhongxiao Yue |
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| description | The flavour of foxtail millet (<i>Setaria italica</i> (L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet porridge samples were analysed using electronic nose (E-Nose) and gas chromatography–ion mobility spectrometry (GC-IMS) techniques, and characteristic volatile fingerprints were constructed to clarify the differences in the main flavour substances in different foxtail millet varieties (two hybrids and two conventional foxtail millets). After sensory evaluation by judges, Jingu 21 (JG) scored significantly higher than the other varieties, and the others were, in order, Jinmiao K1 (JM), Changzagu 466 (CZ) and Zhangzagu 3 (ZZ). E-Nose analysis showed differences in sulphides and terpenoids, nitrogen oxides, organosulphides and aromatic compounds in different varieties of millet porridge. A total of 59 volatile components were determined by GC-IMS in the four varieties of millet porridge, including 23 aldehydes, 17 alcohols, 9 ketones, 4 esters, 2 acids, 3 furans and 1 pyrazine. Comparative analyses of the volatile components in JG, JM, ZZ and CZ revealed that the contents of octanal, nonanal and 3-methyl-2-butenal were higher in JG; the contents of trans-2-butenal, 2-methyl-1-propanol, trans-2-heptenal and trans-2-pentenal were higher in JM; and the contents of 2-octanone, hexanol, 1-octen-3-ol, 2-pentanone and butyraldehyde were higher in ZZ. The contents of 2-butanol, propionic acid and acetic acid were higher in CZ. A prediction model with good stability was established by orthogonal partial least squares discriminant analysis (OPLS-DA), and 25 potential characteristic markers (VIP > 1) were screened out from 59 volatile organic compounds (VOCs). These volatile components can be used to distinguish the different varieties of millet porridge samples. Moreover, we found conventional foxtail millet contained more aldehydes than the hybridised foxtail millet; especially decanal, 1-nonanal-D, heptanal-D, 1-octanal-M, 1-octanal-D and 1-nonanal-M were significantly higher in JG than in the other varieties. These results indicate that the E-Nose combined with GC-IMS can be used to characterise the flavour volatiles of different foxtail millet, and the results of this study may provide some information for future understanding of the aroma characteristics of foxtail millet and the genetic improvement of hybrid grains. |
| format | Article |
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| spelling | doaj-art-82b300449c414f2fbf97fa440a49fd8b2025-08-20T02:52:49ZengMDPI AGPlants2223-77472025-02-0114570810.3390/plants14050708Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and ChemometricsZhongxiao Yue0Ruidong Zhang1Naihong Feng2Xiangyang Yuan3College of Agronomy, Shanxi Agricultural University, Taigu, Jinzhong 030801, ChinaInstitute of Industrial Crops, Shanxi Agricultural University, Taiyuan 030031, ChinaInstitute of Industrial Crops, Shanxi Agricultural University, Taiyuan 030031, ChinaCollege of Agronomy, Shanxi Agricultural University, Taigu, Jinzhong 030801, ChinaThe flavour of foxtail millet (<i>Setaria italica</i> (L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet porridge samples were analysed using electronic nose (E-Nose) and gas chromatography–ion mobility spectrometry (GC-IMS) techniques, and characteristic volatile fingerprints were constructed to clarify the differences in the main flavour substances in different foxtail millet varieties (two hybrids and two conventional foxtail millets). After sensory evaluation by judges, Jingu 21 (JG) scored significantly higher than the other varieties, and the others were, in order, Jinmiao K1 (JM), Changzagu 466 (CZ) and Zhangzagu 3 (ZZ). E-Nose analysis showed differences in sulphides and terpenoids, nitrogen oxides, organosulphides and aromatic compounds in different varieties of millet porridge. A total of 59 volatile components were determined by GC-IMS in the four varieties of millet porridge, including 23 aldehydes, 17 alcohols, 9 ketones, 4 esters, 2 acids, 3 furans and 1 pyrazine. Comparative analyses of the volatile components in JG, JM, ZZ and CZ revealed that the contents of octanal, nonanal and 3-methyl-2-butenal were higher in JG; the contents of trans-2-butenal, 2-methyl-1-propanol, trans-2-heptenal and trans-2-pentenal were higher in JM; and the contents of 2-octanone, hexanol, 1-octen-3-ol, 2-pentanone and butyraldehyde were higher in ZZ. The contents of 2-butanol, propionic acid and acetic acid were higher in CZ. A prediction model with good stability was established by orthogonal partial least squares discriminant analysis (OPLS-DA), and 25 potential characteristic markers (VIP > 1) were screened out from 59 volatile organic compounds (VOCs). These volatile components can be used to distinguish the different varieties of millet porridge samples. Moreover, we found conventional foxtail millet contained more aldehydes than the hybridised foxtail millet; especially decanal, 1-nonanal-D, heptanal-D, 1-octanal-M, 1-octanal-D and 1-nonanal-M were significantly higher in JG than in the other varieties. These results indicate that the E-Nose combined with GC-IMS can be used to characterise the flavour volatiles of different foxtail millet, and the results of this study may provide some information for future understanding of the aroma characteristics of foxtail millet and the genetic improvement of hybrid grains.https://www.mdpi.com/2223-7747/14/5/708foxtail milletvolatile flavour componentsgas chromatography–ion migration spectrometrysimilarity analysis |
| spellingShingle | Zhongxiao Yue Ruidong Zhang Naihong Feng Xiangyang Yuan Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics Plants foxtail millet volatile flavour components gas chromatography–ion migration spectrometry similarity analysis |
| title | Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics |
| title_full | Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics |
| title_fullStr | Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics |
| title_full_unstemmed | Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics |
| title_short | Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics |
| title_sort | uncovering the differences in flavour volatiles from hybrid and conventional foxtail millet varieties based on gas chromatography ion migration spectrometry and chemometrics |
| topic | foxtail millet volatile flavour components gas chromatography–ion migration spectrometry similarity analysis |
| url | https://www.mdpi.com/2223-7747/14/5/708 |
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