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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

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 spec...

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Autores principales: Li, PengLiang, Zhu, Yin, Li, ShaoHui, Zhang, AiXia, Zhao, Wei, Zhang, JiaLi, Chen, QinCao, Ren, SuFen, Liu, JingKe, Wang, HuiJun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179401/
https://www.ncbi.nlm.nih.gov/pubmed/32182963
http://dx.doi.org/10.3390/molecules25051238
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author Li, PengLiang
Zhu, Yin
Li, ShaoHui
Zhang, AiXia
Zhao, Wei
Zhang, JiaLi
Chen, QinCao
Ren, SuFen
Liu, JingKe
Wang, HuiJun
author_facet Li, PengLiang
Zhu, Yin
Li, ShaoHui
Zhang, AiXia
Zhao, Wei
Zhang, JiaLi
Chen, QinCao
Ren, SuFen
Liu, JingKe
Wang, HuiJun
author_sort Li, PengLiang
collection PubMed
description 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.
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spelling pubmed-71794012020-04-28 Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments Li, PengLiang Zhu, Yin Li, ShaoHui Zhang, AiXia Zhao, Wei Zhang, JiaLi Chen, QinCao Ren, SuFen Liu, JingKe Wang, HuiJun Molecules Article 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. MDPI 2020-03-09 /pmc/articles/PMC7179401/ /pubmed/32182963 http://dx.doi.org/10.3390/molecules25051238 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, PengLiang
Zhu, Yin
Li, ShaoHui
Zhang, AiXia
Zhao, Wei
Zhang, JiaLi
Chen, QinCao
Ren, SuFen
Liu, JingKe
Wang, HuiJun
Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments
title Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments
title_full Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments
title_fullStr Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments
title_full_unstemmed Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments
title_short Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments
title_sort variation patterns of the volatiles during germination of the foxtail millet (setaria italic): the relationship between the volatiles and fatty acids in model experiments
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179401/
https://www.ncbi.nlm.nih.gov/pubmed/32182963
http://dx.doi.org/10.3390/molecules25051238
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