Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking

The oxidation of fatty acids affects the aroma of foxtail millet porridge. However, the relationship between volatile compounds and fatty acid precursors is still unclear. Gas chromatography-mass spectrometry was used to detect the volatiles of foxtail millet porridge. The results showed that 23 volatiles were detected, and the content of most aldehydes increased after cooking. The free fatty acid content increased 0.8-1.2-fold, while the total fatty acid content decreased 0.1-0.4-fold. Modeling experiments showed that palmitic acid had no contribution to the formation of volatile compounds, whereas stearic acid produced heptadecane by decarboxylation. Moreover, oleic acid produced octanal, nonanal, nonane, and decanal. Linoleic acid produced hexanal, (Z)-2-heptenal, (E)2-octenal, 2-pentyl-furan, 3-ethyl-2-methyl-1,3-hexadienal, (E,E)-2,4-decadienal, N-phenyl-benzenamine, 2-nbutylfuran, and benzaldehyde. Linolenic acid produced (E,E)-2,4-decadienal, decanal, benzaldehyde, tetradecane, hexadecane, 2,6,10-trimethyl-pentadecane, and heptadecane. Unsaturated fatty acids play important roles in the formation of the volatiles of foxtail millet porridge.

Automated summary

The oxidation of fatty acids affects the aroma of foxtail millet porridge, and the volatile compounds are mainly derived from unsaturated fatty acids.