Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties
文献类型： 外文期刊
作者： Yang, Zehui 1 ; Liu, Jie 3 ; Li, Xiaopeng 1 ; Zhang, Changyu 2 ; Li, Pengliang 2 ; Zhu, Yawei 1 ; Liu, Jingke 2 ; Liu, Bin 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, 598 Heping West Rd, Shijiazhuang 050031, Peoples R China
3.Hebei Prov Hlth Commiss, Integrated Supervis & Serv Ctr, 428 Heping West Rd, Shijiazhuang 050031, Peoples R China
关键词：
"
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 15 期
页码：
收录情况： SCI
摘要： (1) Background: This study investigated changes in bioactive components and volatile compounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with "Red Ferment" and evaluated for bioactive components. (2) Methods: Multiple analytical methods-including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and orthogonal PLS-DA (OPLS-DA), cluster analysis, and correlation analysis-were employed to systematically compare bioactive components and VCs. (3) Results: Significant varietal differences were observed: (1) Miao Xiang glutinous millet showed higher monacolin K (MK) and fatty acid contents; (2) Jigu-42 contained significantly more polyphenols; (3) linoleic acid dominated the fatty acid profiles of two varieties; and (4) a total of twenty-seven VCs were identified, including six alcohols, four aldehydes, seven ketones (corrected from duplicated count), two aromatic hydrocarbons, three heterocycles, one acid, three furans, and one ether. (4) Conclusions: The two varieties exhibited significant differences in MK, pigment profiles, fatty acid composition, polyphenol content, and volatile-compound profiles. These findings provide scientific guidance for the selection of the appropriate millet varieties in functional food production.
- 相关文献
作者其他论文 更多>>
-
An insight into the mechanisms of foxtail millet bran polysaccharides retarding the digestibility of millet starch by in vitro simulated digestion
作者：Wang, Yunting;Yi, Huaxi;Wang, Yunting;Zhao, Wei;Zhang, Aixia;Li, Pengliang;Liu, Jingke
关键词：Millet starch digestion; Foxtail millet bran polysaccharides; Inhibition mechanism; Interaction
-
Effect of triple helix polysaccharides from foxtail millet bran on millet starch gel formation
作者：Wang, Yunting;Yi, Huaxi;Wang, Yunting;Zhang, Aixia;Zhao, Wei;Liu, Jingke
关键词：Foxtail millet bran polysaccharides; Polysaccharide structure; Triple helix polysaccharides; Millet starch; Gel properties
-
Analysis of stomatal characteristics of maize hybrids and their parental inbred lines during critical reproductive periods
作者：Zhang, Changyu;Jin, Yu;Wang, Jinglu;Zhang, Ying;Lu, Xianju;Guo, Xinyu;Zhang, Changyu;Jin, Yu;Wang, Jinglu;Zhang, Ying;Lu, Xianju;Guo, Xinyu;Zhao, Yanxin;Song, Wei
关键词：maize; hybrids; stomatal phenotypes; high-throughput acquisition; deep learning
-
Exploring the flavor characteristics and key flavor-related metabolic pathways in sour congee of different foxtail millet varieties
作者：Liu, Junli;Li, Pengliang;Zhao, Wei;Liu, Jingke;Yang, Donghui;Li, Hongmin;Liu, Junli;Yang, Donghui
关键词：Sour congee; Foxtail millet cultivars; Volatile markers; Flavor formation pathway
-
Effect of wet ball milling on nutritional quality and physicochemical properties of non-waxy and waxy foxtail millet
作者：Yang, Lei;Wang, Yunting;Li, Pengliang;Weng, Jintong;Zhao, Wei;Liu, Jingke;Yang, Lei;Weng, Jintong;Jia, Yanju;Yang, Lei
关键词：Wet ball milling; Non-waxy foxtail millet; Waxy foxtail millet; Nutritional quality; Physicochemical properties
-
Nonvolatile organic acids drive microbiota succession, causing flavor compound dynamics in naturally fermented millet sour congee
作者：Liu, Junli;Li, Pengliang;Zhao, Wei;Liu, Jingke;Yang, Donghui;Li, Hongmin;Liu, Junli;Yang, Donghui
关键词：Foxtail millet; Sour congee; Organic acids; Flavor substances; Microbial succession; High-throughput sequencing; Electronic nose
-
Salt Stress Leads to Morphological and Transcriptional Changes in Roots of Pumpkins (Cucurbita spp.)
作者：Liu, Hongjiu;Ding, Ding;Sun, Yeshuo;Ma, Ruiping;Yang, Xiaoqing;Zhang, Guoxin;Liu, Jie
关键词：NaCl concentration; pumpkin; root architecture; transcriptomic profile
