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Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Authors :
PengLiang Li
Yin Zhu
ShaoHui Li
AiXia Zhang
Wei Zhao
JiaLi Zhang
QinCao Chen
SuFen Ren
JingKe Liu
HuiJun Wang
Source :
Molecules, Vol 25, Iss 5, p 1238 (2020)
Publication Year :
2020
Publisher :
MDPI AG, 2020.

Abstract

Functional and nutritional compounds are increased during foxtail millet germination while bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, the origins of the volatiles must be known. A comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry showed forty-nine volatiles containing 8 ketones, 10 aldehydes, 20 alkanes, 4 alcohols, 5 alkenes, and 2 furans were tentatively identified, and they increased during the germination of the foxtail millet. To identify the origin of some volatiles, model experiments by adding 6 fatty acids to the crude enzymes of the foxtail millet was designed, and 17 volatiles could be detected. The saturated fatty acids (palmitic acid and stearic acid) had no contributions to the formation of the volatiles, whereas the unsaturated fatty acid played important roles in the formation of volatiles. Among the unsaturated fatty acids, palmitoleic acid and linoleic acid produced most aldehydes, alcohols, and ketones, while linolenic acid produced the most alkanes and alkenes. This study will be helpful for controlling the smell of germinated seeds from the raw material selection.

Details

Language :
English
ISSN :
14203049
Volume :
25
Issue :
5
Database :
Directory of Open Access Journals
Journal :
Molecules
Publication Type :
Academic Journal
Accession number :
edsdoj.9d87436e12b94a438554b9296392b443
Document Type :
article
Full Text :
https://doi.org/10.3390/molecules25051238