## 2 Results and Discussion
### Analysis of Volatiles in Cooked Sorghum Samples by Using GC\(\times\)GC-TOFMS
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Compounds** & \multicolumn{4}{c}{**Peak Area**} & \multicolumn{1}{c}{**RI**} & \multicolumn{1}{c}{**Aroma \({}^{c}\)**} & \multicolumn{1}{c}{**Identification \({}^{d}\)**} \\ \cline{2-7}  & **Glutinuous Sorghum** & **Non-Glutinous Sorghum** & **Cla-RI \({}^{a}\)** & **Li-RI \({}^{b}\)** & & \\ \hline
**Alcohals** & - & 2,8236,622 \(\pm\) 23,002 & 921 & 950 & musty, woody & RI, MS, Tent \\
2-Methyl-butanol & - & 284,448 \(\pm\) 12,249 & 1200 & 1214 & wine, onion & RI, MS, STD \\ Pentand & 4,122,806 \(\pm\) 149,532 & 1261 & 1275 & fruity & RI, MS, STD \\
3-methyl-3 butanol & 87,123 \(\pm\) 360 & 111,599 \(\pm\) 14,977 & 1136 & 1118 & sweet fruity & RI, MS, STD \\
2-Heptand & 4,272,658 \(\pm\) 549 & - & 1316 & 1280 & mushroom & RI, MS, STD \\
2-Z-Penneland & 99,677 \(\pm\) 4154 & 115,504 \(\pm\) 15,441 & 1310 & 1327 & green, metallic & RI, MS, STD \\ Hexanol & 16,174,481 \(\pm\) 60,232 & 5,309,684 \(\pm\) 22,135 & 1356 & resin, flower & RI, MS, STD \\
3-Hexanol & & 621,386 \(\pm\) 506,208 & 1393 & 1398 & green leaky & RI, MS, Tent \\
1-Octen-3 ol & 8,675,498 \(\pm\) 314,656 & 6,674,511 \(\pm\) 22,488 & 1442 & 1465 & mushroom & RI, MS, STD \\
1-Heptonal & 1,929,513 \(\pm\) 69,983 & 431,169 \(\pm\) 6566 & 1440 & 1421 & green & RI, MS, STD \\
2-Ethly-hexanol & & 983,534 \(\pm\) 42,353 & 1490 & 1481 & rose, green & RI, MS, Tent \\
2-Z-Hepenol & 133,366 \(\pm\) 5565 & 1531 & 1546 & pinepnet, fatty & RI, MS, Tent \\
2-Nonanol & 980,889 \(\pm\) 64,171 & 8,535,137 \(\pm\) 862,710 & 1555 & 1532 & cucumber & RI, MS, Tent \\ Octamon & 3,985,015 \(\pm\) 144,436 & 1,399,177 \(\pm\) 21,308 & 1565 & 1572 & mos, nut, mushroom & RI, MS, STD \\
2-(3-Octenol & 45,855 \(\pm\) 4169 & - & - & 1566 & 1563 & neon, earth & RI, MS, Tent \\
4-Metrophy-benzethanethan & & 31,493 \(\pm\) 1356 & 1161 & 1178 & flower, cherry, vanilla & RI, MS, Tent \\
2-Octenol & 723,534 \(\pm\) 47,334 & - & - & 1616 & 1645 & mushroom & RI, MS, Tent \\
4-Methyl-pentanol & 75,541 \(\pm\) 6688 & - & 1334 & 1316 & nurty & RI, MS, Tent \\ Nonanol & 163,936 \(\pm\) 59,485 & 728,439 \(\pm\) 11,903 & 1663 & 1651 & fatty, green & RI, MS, STD \\ Decanol & 194,979 \(\pm\) 8124 & 267,188 \(\pm\) 35,866 & 1761 & 1784 & fatty & RI, MS, Tent \\
2-Di-Hepton-3 ol & 153,446 \(\pm\) 6394 & 291,288 \(\pm\) 39,901 & 1734 & 171  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Compounds** & \multicolumn{3}{c}{**Feak Area**} & \multicolumn{1}{c}{**R1**} & \multicolumn{1}{c}{**Aroma \({}^{\epsilon}\)**} & \multicolumn{1}{c}{**Identification \({}^{d}\)**} \\ \cline{2-7}  & **Clitinuous Sorghum** & **Non-Clitinuous Sorghum** & **Cla-R1\({}^{\epsilon}\)** & **Li-R1\({}^{\epsilon}\)** & **b** & \\ \hline
3-Hydroxy-2-butanone & 192,650 \(\pm\) 8027 & & 1269 & 1277 & butter, cream & RI, MS, STD \\
6-Methyl-5-heptron-2-one & 1,476,409 \(\pm\) 53,549 & 3,481,086 \(\pm\) 53,012 & 1315 & 1342 & pepper, mushroom & RI, MS, Tent \\
2-3-Quantizedone & 4,153,563 \(\pm\) 61,383 & 3,756,519 \(\pm\) 546 & 1325 & 1330 & cream, sweet & RI, MS, STD \\
2-Nonanone & 73,548 \(\pm\) 666 & - & 1390 & 1385 & sweet, coconut & RI, MS, STD \\
3-Current-2-one & 1,637,944 \(\pm\) 59,408 & 2,515,712 \(\pm\) 38,860 & 1391 & 1408 & mut, crushed bug & RI, MS, Tent \\
3-Pentent-2-one & - & 325,053 \(\pm\) 24,746 & 1159 & 1120 & fatty, phenolic & RI, MS, Tent \\
2-Decanone & - & 2,296,398 \(\pm\) 1,870,745 & 1466 & 1480 & flower, fatty & RI, MS, Tent \\
3-Nonen-2-one & 403,732 \(\pm\) 26,413 & 33,365,461 \(\pm\) 691,574 & 1493 & 1520 & berry & RI, MS, Tent \\
3-Codat-2-one & 63,683,632 \(\pm\) 52,025 & 1538 & 1563 & green grassy & RI, MS, Tent \\
2-Undeanene & 1,521,845 \(\pm\) 55,197 & 603,365 \(\pm\) 9189 & 1571 & 1992 & orange, fresh, green & RI, MS, STD \\ Actebenbenne & 5,212,327 \(\pm\) 19,049 & 3,985,709 \(\pm\) 17,163 & 1667 & 1655 & floral & RI, MS, STD \\
4-5-Methyl-2-furanry)-2-butanone & 44,108 \(\pm\) 4010 & 242,127 \(\pm\) 15,840 & 1769 & 1745 & bitter, roasted & RI, MS, STD \\
**Ekers** & & & & & & \\ Ethly formate & 2,930,691 \(\pm\) 10,629 & 4,730,110 \(\pm\) 72,032 & 806 & 842 & pungnet & RI, MS, STD \\ Acte acid, ethyl ester & 2,141,451 \(\pm\) 7,676 & 2,424,633 \(\pm\) 36,924 & 864 & 902 & fruity, sweet & RI, MS, STD \\
3-Methyl-butanoic acid, ethyl & 339,055 \(\pm\) 33,000 & 1078 & 1067 & fruity & RI, MS, STD \\ Petranic acid, ethyl ester & - & 1,340,571 \(\pm\) 10,920 & 1112 & 1159 & yeast, fruity & RI, MS, STD \\ Hexanoic acid, ethyl ester & 151,637 \(\pm\) 6318 & - & 1189 & 1183 & fruity, fresh, sweet & RI, MS, Tent \\ Hexanoic acid, ethyl ester & 20,064,843 \(\pm\) 72,787 & 1,214,227 \(\pm\) 18,491 & 1199 & 1240 & apple, sweet & RI, MS, STD \\ Acetic acid, hevel ester & 262,775 \(\pm\) 26,041 & - & 1265 & 1277 & herb, fruity, sweet & RI, MS, STD \\
2-Hydroxy-propanoic acid, ethyl ester & 6,528,852 \(\pm\) 23,678 & 7,666,361 \(\pm\) 33,013 & 1321 & 1345 & fruity & RI, MS, Tent \\
3-Pentent-3-octanol acid, ethyl ester & 70,938 \(\pm\) 6451 & - & 1534 & 1540 & fruity, pear, plum & RI, MS, Tent \\
4-Ocananoic acid, ethyl ester & 115,957 \(\pm\) 4832 & - & 1413 & 1435 & fruity, wine & RI, MS, STD \\
4-Heptanoic acid, methyl ester & 101,821 \(\pm\) 4243 & - & 1283 & 1292 & sweet fruity, green & RI, MS, Tent \\ Hexanoic acid, hevel ester & 21,086 \(\pm\) 1917 & - & 1513 & 1501 & green fruity & RI, MS, STD \\
4-Hennamic acid, hevel ester & 87,149 \(\pm\) 7923 & - & 1585 & 1599 & apple peel, peach & RI, MS, STD \\ Benzoic acid, methyl ester & - & 1,546,633 \(\pm\) 12,599 & 1612 & 1637 & prune, lettuce, herb & RI, MS, Tent \\
4-Dependence & - & 8,085,255 \(\pm\) 65,659 & 1637 & 1639 & sweet, fruity, floral & RI, MS, Tent \\
4-5-Methyl-2-furanry)-2-butanone & - & & & & & \\