ArticleCurrent research in food science2023
Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.Foods (Basel, Switzerland) · 2026Article
- Uncovering Analytical Patterns for Hazardous Components in Agricultural Production Systems.Foods (Basel, Switzerland) · 2025Review
- Analysis of volatile organic compounds in ten types of tribute Rice based on headspace-gas chromatography-ion mobility spectrometry technology.Food chemistry: X · 2025Article
- Metabolite profiling of foxtail millet varieties from Qingyang using GC-MS and LC-MS analysis.Food chemistry: X · 2025Article
- Identification and Characterization of Volatile Organic Compounds Based on GC-IMS Technology in Different Organs ofMolecules (Basel, Switzerland) · 2025Article
- Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography-Ion Migration Spectrometry and Chemometrics.Plants (Basel, Switzerland) · 2025Article
- Combining UDT with XGBoost to identify the geographical origin of black beans by near-infrared spectroscopy.Current research in food science · 2025Article
- Characterization of carotenoids and flavonoids in Yangxian pigmented rice varieties through LC‒MS/MS-based targeted metabolomics and multivariate statistics.Current research in food science · 2025Article
- Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry Analysis.Foods (Basel, Switzerland) · 2024Article
- GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens.Heliyon · 2024Article
- Characterization of flavor volatiles in raw and cooked pigmented onion (Current research in food science · 2024Article
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5 authors.
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Abstract
The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.
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