## 2 Results and Discussion
### Analysis of Aroma-Active Volatiles in Cooked Sorghum by Using GC-O/MS
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multicolumn{1}{c}{**No. *} & \multirow{2}{*}{**Compound**} & \multirow{2}{*}{**Aroma Descriptor**} & \multicolumn{4}{c}{**Aroma Intensity *b**} & \multicolumn{1}{c}{**Significant c *c**} & \multicolumn{1}{c}{**LKI *d**} & \multicolumn{1}{c}{**Identification**} \\ \cline{5-8} \cline{7-9} \multicolumn{1}{c}{**Aldehydes**} & & & & & & & & \\ \cline{1-1}
1 & 2-Methylbutanal & Green, mally & 3.25 \(\pm\) 0.27 & 3.08 \(\pm\) 0.20 & ns & 912 & MS, RI, Aroma, STD \\
2 & 3-Methylbutanal & Green, mally & 4.08 \(\pm\) 0.49 & 4.17 \(\pm\) 0.25 & ns & 925 & MS, RI, Aroma, STD \\
4 & Hexanal & Grassy, green & 2.92 \(\pm\) 0.38 & 2.58 \(\pm\) 0.37 & ns & 1084 & MS, RI, Aroma, STD \\
11 & Octinal & Fatty, soyy, orange & 2.83 \(\pm\) 0.41 & 3.17 \(\pm\) 0.25 & ns & 1289 & MS, RI, Aroma, STD \\
13 & (_E_)-2 Heptanal & Fatty & 2.83 \(\pm\) 0.61 & 2.00 \(\pm\) 0.45 & * & 1315 & MS, RI, Aroma, STD \\
15 & Nonanal & Green & 4.33 \(\pm\) 0.52 & 2.50 \(\pm\) 0.20 & ** & 1396 & MS, RI, Aroma, STD \\
17 & (_E_)-2 Jecental & Green & 4.58 \(\pm\) 0.38 & 4.00 \(\pm\) 0.45 & * & 1435 & MS, RI, Aroma, STD \\
22 & Decanal & Fatty/vasary & 2.50 \(\pm\) 0.45 & 2.08 \(\pm\) 0.51 & ns & 1506 & MS, RI, Aroma, STD \\
23 & Benzaldehyde & Almond & 5.00 \(\pm\) 0.00 & 4.33 \(\pm\) 0.25 & * & 1541 & MS, RI, Aroma, STD \\
30 & (_E_)-2 Jecental & Green & 1.00 \(\pm\) 0.71 & 0.83 \(\pm\) 0.45 & ns & 1656 & MS, RI, Aroma, STD \\
31 & phenylacetaldehyde & Rose & 1.50 \(\pm\) 0.45 & 2.00 \(\pm\) 0.38 & ns & 1675 & MS, RI, Aroma, STD \\
33 & (_E_)-2J-Macnadal & Green, fatty & 2.83 \(\pm\) 0.61 & 3.08 \(\pm\) 0.45 & ns & 1711 & MS, RI, Aroma, STD \\
37 & (_E_)-2J-Macnadal & Sony, metallic & - & 0.92 \(\pm\) 0.32 & ** & 1736 & MS, RI, Aroma, STD \\
38 & (_E_)-2J-Decaendental & Fatty, vegetable & 1.75 \(\pm\) 0.27 & - & ** & 1820 & MS, RI, Aroma, STD \\
**Tergenes** & 5 & \(\alpha\)-Terpinene & Citrus-like, floral & 1.83 \(\pm\) 0.61 & 1.50 \(\pm\) 0.38 & ns & 1185 & MS, RI, Aroma, STD \\
6 & Terpinene & Citrus-like, floral & 1.17 \(\pm\) 0.61 & 1.00 \(\pm\) 0.32 & ns & 1200 & MS, RI, Aroma, STD \\
7 & \(\alpha\)-Limeime & Citrus-like & 1.25 \(\pm\) 0.69 & - & ** & 1270 & MS, RI, Aroma, STD \\
9 & \(\gamma\)-Terpinene & Citrus-like, lelemon & 2.25 \(\pm\) 0.52 & 2.00 \(\pm\) 0.41 & ns & 1273 & MS, RI, Aroma, STD \\
24 & (\(\gamma\)-Ack-Cedenne & Cypress & 5.00 \(\pm\) 0.00 & 3.17 \(\pm\) 0.40 & ** & 1574 & MS, RI, Aroma, STD \\
25 & Thuippsense & Cypress & 1.50 \(\pm\) 0.45 & - & ** & 1620 & MS, RI, Aroma, STD \\
28 & \(\beta\)-Terpineol & Cove & 0.92 \(\pm\) 0.49 & 1.33 \(\pm\) 0.38 & ns & 1626 & MS, RI, Aroma, STD \\
36 & \(\beta\)-Elemene & Frailty, sweet & 1.83 \(\pm\) 0.41 & - & ** & 1598 & MS, RI, Aroma, STD \\
39 & \(\beta\)-Damasconne & Sweet, honey & 5.00 \(\pm\) 0.00 & 4.08 \(\pm\) 0.45 & ** & 1833 & MS, RI, Aroma, STD \\
42 & (_E_)-\(\beta\)-lome & Violet & 2.25 \(\pm\) 0.52 & 1.75 \(\pm\) 0.38 & ns & 1952 & MS, RI, Aroma, STD \\
45 & Gearyal acetone & Frailty & 5.00 \(\pm\) 0.00 & 4.25 \(\pm\) 0.25 & ** & 1856 & MS, RI, Aroma, STD \\
46 & (_E_)-Needidol & Rose, apple & 1.50 \(\pm\) 0.45 & 1.92 \(\pm\) 0.37 & ns & 2015 & MS, RI, Aroma, STD \\
52 & Vanillin & Sweet & 1.83 \(\pm\) 0.61 & 2.17 \(\pm\) 0.51 & ns & 2542 & MS, RI, Aroma, STD \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Aroma compounds in cooked glutinous and non-glutinous sorghum.