## 2 Results and Discussion
### Analysis of Aroma-Active Volatiles in Cooked Sorghum by Using GC-O/MS
\begin{tabular}{c c c c c c c c} \hline \hline  & & & & & & & \\ \cline{5-8}
**No. \({}^{*}\)** & **Compound** & **Aroma Descriptor** & \multicolumn{3}{c}{**Aroma Intensity \({}^{b}\)**} & \multicolumn{1}{c}{**Significant \({}^{c}\)**} & **LRI \({}^{d}\)** & **Identification** \\ \hline
**Acids** & & & & & & & \\
20 & Actic acid & Acid & 0.83 \(\pm\) 0.52 & 1.50 \(\pm\) 0.49 & ns & 1455 & MS, RL, Aroma, STD \\
29 & Butanoic acid & Sweaty, acid & 2.17 \(\pm\) 0.41 & 2.67 \(\pm\) 0.66 & ns & 1657 & MS, RL, Aroma, STD \\
34 & 3-Methyl-butanoic acid & Acid & 2.25 \(\pm\) 0.52 & 2.50 \(\pm\) 0.55 & ns & 1687 & MS, RL, Aroma, STD \\
35 & Pentanoc acid & Sweaty & 2.25 \(\pm\) 0.27 & 2.58 \(\pm\) 0.45 & ns & 1754 & MS, RL, Aroma, STD \\
40 & Hexanoic acid & Sweaty, cheese & 5.00 \(\pm\) 0.00 & 5.00 \(\pm\) 0.00 & ns & 1844 & MS, RL, Aroma, STD \\
43 & Hermiteonic acid & Sweaty & 1.67 \(\pm\) 0.26 & 2.17 \(\pm\) 0.68 & ns & 1915 & MS, RL, Aroma, STD \\
49 & Octanoic acid & Grease & 1.75 \(\pm\) 0.61 & 2.08 \(\pm\) 0.68 & ns & 2060 & MS, RL, Aroma, STD \\
51 & Decanoic acid & Grease & 3.17 \(\pm\) 0.68 & 3.50 \(\pm\) 0.45 & ns & 2284 & MS, RL, Aroma, STD \\
**Ketones** & & & & & & & \\
10 & 2-Octanone & Milk & 1.58 \(\pm\) 0.49 & 1.83 \(\pm\) 0.58 & ns & 1282 & MS, RL, Aroma, STD \\
12 & 2, 3-Octanedione & Crean, sweet & 3.33 \(\pm\) 0.41 & 2.67 \(\pm\) 0.20 & ** & 1368 & MS, RL, Aroma, STD \\
14 & 2-Nonanone & Sweet, coconut & 1.17 \(\pm\) 0.41 & 1.00 \(\pm\) 0.45 & ns & 1388 & MS, RL, Aroma, STD \\
27 & 2-Undecanione & Orange & 1.17 \(\pm\) 0.61 & 1.58 \(\pm\) 0.45 & ns & 1596 & MS, RL, Aroma, STD \\
32 & Acetophenone & Floral & 4.00 \(\pm\) 0.45 & 3.08 \(\pm\) 0.51 & * & 1668 & MS, RL, Aroma, STD \\
**Alcohols** & & & & & & & \\
16 & Hexanol & Floral & 3.50 \(\pm\) 0.71 & 3.00 \(\pm\) 0.38 & ns & 1376 & MS, RL, Aroma, STD \\
18 & 1-Octen-3-cl & Mushroom & 3.33 \(\pm\) 0.52 & 3.50 \(\pm\) 0.38 & ns & 1440 & MS, RL, Aroma, STD \\
19 & Heptanol & Green & 0.92 \(\pm\) 0.49 & 1.17 \(\pm\) 0.38 & ns & 1450 & MS, RL, Aroma, STD \\
26 & Octanol & Friuly & 2.50 \(\pm\) 0.63 & 2.75 \(\pm\) 0.51 & ns & 1575 & MS, RL, Aroma, STD \\
41 & Phenethyl alcohol & Honey & 3.50 \(\pm\) 0.45 & 4.17 \(\pm\) 0.60 & ns & 1942 & MS, RL, Aroma, STD \\
**Heterocycles** & & & & & & & \\
8 & 2-Pentyfuran & Grass, bean & 2.92 \(\pm\) 0.58 & 2.00 \(\pm\) 0.38 & * & 1218 & MS, RL, Aroma, STD \\
21 & Furfural & Almond & 1.17 \(\pm\) 0.61 & 1.00 \(\pm\) 0.58 & ns & 1464 & MS, RL, Aroma, STD \\
44 & 2-Acetryptypole & Popcorn-like & 0.75 \(\pm\) 0.42 & 1.83 \(\pm\) 0.45 & ** & 1957 & MS, RL, Aroma, STD \\
47 & \(\gamma\)-Octalactone & Cocount milk & 3.50 \(\pm\) 0.63 & 3.00 \(\pm\) 0.74 & ns & 1886 & MS, RL, Aroma, STD \\
48 & \(\gamma\)-Nonalcone & Cocount milk & 2.92 \(\pm\) 0.58 & 2.50 \(\pm\) 0.38 & ns & 2059 & MS, RL, Aroma, STD \\
**Sulphur** & & & & & & & \\
3 & Dimethyl disulfide & Onion & 2.00 \(\pm\) 0.32 & 1.17 \(\pm\) 0.38 & ** & 1078 & MS, RL, Aroma, STD \\
**Aromatic** & & & & & & & \\
50 & 2-Methyl-4 & Smoky, clove-like & 2.25 \(\pm\) 0.52 & 2.50 \(\pm\) 0.63 & ns & 2200 & MS, RL, Aroma, STD \\ \hline \hline \end{tabular}   
\({}^{a}\) Numbers represent the aroma compounds listed in Figure 6.1 The aroma intensities of odorant compounds were represented as the mean value of acetylplicate samples \(\pm\) standard deviation: \"Symbols” indicates a significant aroma intensity difference between two sorghum samples. Significance: \({}^{*}\