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《Cereal & Feed Industry》 2010-11
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Analysis and study on volatile flavor compounds in millet porridge

Liu Jingke,Liu Songyan,Zhao Wei,et al  
Volatile flavor compounds were extracted by headspace solid-phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS) was established to determine the volatile flavor compounds in millet porridge.51 compounds were determined,including 16 aldehydes,10 alcohols,3 ketones,15 hydrocarbons,5 heterocyclic compounds and 2 other compounds.Aldehydes were dominant part of volatile compounds,and taken 40.57% of total volatile compounds.The following was hydrocarbons,they taken 33.27% of total volatile compounds.Among these compounds,aldehydes probably made important contributions to the specific flavor of millet porridge.
【Fund】: “十一五”国家科技支撑计划(2006BAD02B02);; 河北省重大技术创新项目(08230907Z-2);; 现代农业产业技术体系建设专项基金(NYCYTX-13)
【CateGory Index】: TS210.1
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