ArticleFood chemistry: X2024
Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Improvement of Yield and Brewing Quality of Brewing Wheat Grown Under Reduced Nitrogen Fertilizer and Exogenous Melatonin Application.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch.Food chemistry: X · 2026Article
- Physicochemical and Multiscale Structural Characterization of Sorghum Cultivars and Their Associations with Anti-Digestion Properties.Foods (Basel, Switzerland) · 2026Article
- Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities.Foods (Basel, Switzerland) · 2025Article
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation.Foods (Basel, Switzerland) · 2025Article
- Evaluation of cold tolerance in sorghum germplasm from the Chishui River Basin in China: insights from germination, field trials, and physiological assays.Frontiers in plant science · 2025Article
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Authors and funding
6 authors.
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Abstract
Sorghum is one of the oldest crops in the world, an important grain crop in northern China, and a major raw material in the liquor-brewing industry. The physicochemical properties, cooking characteristics, and starch quality of sorghum seeds considerably affect the liquor-brewing process.To select suitable sorghums for liquor brewing and to determine the cooking characteristics and starch physicochemical properties of different sorghum varieties, 30 types of sorghum were used in this study, and their compositions were compared; six types of sorghum were further studied for their cooking quality and starch physicochemical and pasting characteristics. Gas chromatography time of flight mass spectrometry was used to analyse the cooking aroma of sorghum seeds. Additionally, scanning electron microscopy, a rapid visco analyser, and a differential calorimetric scanner were used to analyse the microstructure of sorghum starch, starch pasting characteristics, and thermodynamic properties, respectively. The results revealed that the water absorption and saccharification forces of glutinous sorghum were higher than those of japonica sorghum and that the aroma substances were significantly different. Glutinous sorghum starch had high crystallinity, freeze-thaw stability, and enthalpy, thus indicating its structural stability. This study provides a theoretical basis for the selection of wine raw materials in the future.
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