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Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality
- Bi, Shuang, Wang, Aojidong, Wang, Yanping, Xu, Xinxing, Luo, Dongsheng, Shen, Qun, Wu, Jihong
- Food chemistry 2019 v.289 pp. 680-692
- Setaria italica, aldehydes, boiling, flavor, freeze drying, odor compounds, odors, pyrazines, roasting, sensory evaluation
- The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p < 0.05) increases in the contents of several unsaturated aldehydes, alcohols, and benzene derivatives were observed, unlike roasting that mainly increased in the contents of pyrazines. Freeze-drying after boiling decreased complexity of flavors, with a reduction in the contents of volatile compounds. Descriptive sensory analysis showed that the maximum intensity of ‘popcorn-like’ and ‘smoky’ odors was observed for roasted samples, whereas boiled and pre-boiled-freeze-dried samples were characterized by ‘boiled rice’ and ‘boiled potatoes’ odors, respectively. A correlation of odor-active profile data with descriptive sensory analysis clearly established the role of pyrazines such as 2-ethyl-3,5-dimethylpyrazine in contributing to the ‘popcorn-like’, ‘boiled beans’, and ‘smoky’ odors, whereas dienals such as (E,E)-2,4-decadienal were responsible for the ‘boiled rice’ aroma.