Yue Zhongxiao, Zhang Ruidong, Feng Naihong, Yuan Xiangyang
College of Agronomy, Shanxi Agricultural University, Taigu, Jinzhong 030801, China.
Institute of Industrial Crops, Shanxi Agricultural University, Taiyuan 030031, China.
Plants (Basel). 2025 Feb 26;14(5):708. doi: 10.3390/plants14050708.
The flavour of foxtail millet ( (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.
粟（Setaria italica (L.) P. Beauv.）的风味是评价粟品质的重要指标。采用电子鼻（E-Nose）和气相色谱-离子迁移谱（GC-IMS）技术分析了粟米粥样品中的挥发性成分，并构建了特征挥发性指纹图谱，以阐明不同粟品种（两个杂交种和两个常规粟品种）中主要风味物质的差异。经评委感官评价，晋谷21（JG）得分显著高于其他品种，其次依次为晋苗K1（JM）、长杂谷466（CZ）和张杂谷3（ZZ）。电子鼻分析表明，不同品种粟米粥中的硫化物和萜类、氮氧化物、有机硫化物和芳香化合物存在差异。通过GC-IMS共测定了四个品种粟米粥中的59种挥发性成分，包括23种醛类、17种醇类、9种酮类、4种酯类、2种酸类、3种呋喃类和1种吡嗪类。对JG、JM、ZZ和CZ中挥发性成分的比较分析表明，JG中壬醛、壬醛和3-甲基-2-丁烯醛的含量较高；JM中反式-2-丁烯醛、2-甲基-1-丙醇、反式-2-庚烯醛和反式-2-戊烯醛的含量较高；ZZ中2-辛酮、己醇、1-辛烯-3-醇、2-戊酮和丁醛的含量较高。CZ中2-丁醇、丙酸和乙酸的含量较高。通过正交偏最小二乘法判别分析（OPLS-DA）建立了稳定性良好的预测模型，从59种挥发性有机化合物（VOCs）中筛选出25个潜在特征标志物（VIP>1）。这些挥发性成分可用于区分不同品种的粟米粥样品。此外，我们发现常规粟品种比杂交粟品种含有更多的醛类；尤其是癸醛、1-壬醛-D、庚醛-D、1-辛醛-M、1-辛醛-D和1-壬醛-M在JG中的含量显著高于其他品种。这些结果表明，电子鼻结合GC-IMS可用于表征不同粟品种的风味挥发物，本研究结果可为今后了解粟的香气特征和杂交谷物的遗传改良提供一些信息。
