## 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 \({}^{e}\)**} & \multicolumn{1}{c}{**Identification \({}^{d}\)**} \\ \cline{2-7}  & **Glutinous Sorghum** & **Non-Glutinous Sorghum** & **Cla-RI \({}^{*}\)** & **Li-RI \({}^{b}\)** & \\ \hline
**Terpenses** & & & & & & \\ \(\alpha\)-Terpinene & 383,922 \(\pm\) 38,047 & 276,282 \(\pm\) 14,404 & 1162 & 1172 & citrus-like, floral & RI, MS, STD \\ \(\alpha\)-Limonen & 273,42 \(\pm\) 27,097 & 161,047 \(\pm\) 8396 & 1193 & 1200 & citrus-like & RI, MS, STD \\ \(\gamma\)-Terpinene & 116,456 \(\pm\) 4853 & 172,494 \(\pm\) 2314 & 1230 & 1238 & citrus-like, lemon & RI, MS, STD \\ Terppleon & 154,506 \(\pm\) 4438 & 240,331 \(\pm\) 3225 & 1306 & 1280 & citrus-like, floral & RI, MS, STD \\ \(\gamma\)-Helmene & 168,909 \(\pm\) 7038 & 343,075 \(\pm\) 64,011 & 1598 & 1586 & fruits, sweet & RI, MS, STD \\ (\(\gamma\)-)co-Cefrene & 180,884 \(\pm\) 7537 & 367,997 \(\pm\) 49,305 & 1568 & 1571 & cypress & RI, MS, STD \\ Thuuppen & 255,302 \(\pm\) 25,5303 & 150,308 \(\pm\) 7840 & 1600 & 1606 & cypress & RI, MS, STD \\ \(\delta\)-Terpencil & 108,786 \(\pm\) 4531 & 161,047 \(\pm\) 21,616 & 1632 & 1616 & clove & RI, MS, STD \\ Linalod & 80,301 \(\pm\) 7300 & 130,207 \(\pm\) 8552 & 155 & flower, wood & RI, MS, STD \\ \(\delta\)-Dansernone & 402,071 \(\pm\) 3984 & 366,180 \(\pm\) 9,090 & 1832 & 1827 & sweet, honey & RI, MS, STD \\ \(\delta\)-Ceranyl acetone & 578,093 \(\pm\) 37,819 & 14,052,357 \(\pm\) 37,684 & 1861 & 1862 & frinity & RI, MS, STD \\ \(\epsilon\)-jo-ione & 343,172 \(\pm\) 33,116 & 267,976 \(\pm\) 13,900 & 1952 & 1953 & violet & RI, MS, STD \\ D-neeeeeeid & 340,404 \(\pm\) 33,995 & 231,407 \(\pm\) 12,068 & 2272 & 2290 & mild floral & RI, MS, STD \\ (E)-Neeeidid & 299,822 \(\pm\) 29,712 & 387,590 \(\pm\) 20,206 & 2040 & 2054 & rose, apple & RI, MS, STD \\
**Acides** & & & & & & \\ Acetic acid & 18,084,293 \(\pm\) 655,907 & 23,545,032 \(\pm\) 1,013,901 & 1415 & 1398 & acid, sour & RI, MS, STD \\ 2-Methyl-propanoic acid & 90,203 \(\pm\) 3799 & - & 1565 & 1524 & randed, butter, cheese & RI, MS, STD \\ Stantonic acid & 805,495 \(\pm\) 8566 & 507,462 \(\pm\) 6012 & 1625 & 1628 & acid, seaved & RI, MS, STD \\ 3-Methyl-butanoic acid & 593,181 \(\pm\) 25,544 & 1660 & 1648 & sweat, acid, randed & RI, MS, STD \\ Pentanoic acid & 656,331 \(\pm\) 42,938 & 1737 & 1733 & acidic, cheeseses & RI, MS, STD \\ Hexanoic acid & 32,242,500 \(\pm\) 1,169,417 & 15,491,525 \(\pm\) 667,099 & 1850 & 1857 & fatty, sweat, cheese & RI, MS, STD \\ Heptanoic acid & 8,631,318 \(\pm\) 3313,071 & 1,861,031 \(\pm\) 79,671 & 2314 & 2142 & randed, sour, cheeses & RI, MS, STD \\ Octanoic acid & 11,893,186 \(\pm\) 34,539 & 3,283,620 \(\pm\) 141,314 & 1472 & 1462 & sweat, cheeses & RI, MS, STD \\ Nomanic acid & 11,290,020 \(\pm\) 409,463 & 3,028,051 \(\pm\) 130,342 & 2164 & 2180 & green, fatty & RI, MS, STD \\ Decanoic acid & 1,549,490 \(\pm\) 56,199 & 1,115,022 \(\pm\) 16,981 & 2253 & 2264 & randed, fatty & RI, MS, STD \\ Hydrofromanamic acid & - & 27,120 \(\pm\) 1168 & 2603 & 2633 & sweet, fatty, rose & RI, MS, STD \\ Headacanoic acid & - & 38,378,443 \(\pm\) 165,246 & 2886 & 2876 & wavy, creamy fatty & RI, MS, tent \\ Benzoic acid & 1,480,735 \(\pm\) 53,706 & 3,555,554 \(\pm\) 54,145 & 2410 & 2404 & urine & RI, MS, STD \\ Tetradacanoic acid & 2,554,084 \(\pm\) 92,635 & 4,176,313 \(\pm\) 63,599 & 2716 & 2734 & fatty, soapy, coconut & RI, MS, Tent \\
**Heterocycles** & & & & & & \\ 2-Methylfuran & 286,945 \(\pm\) 28,436 & 1,597,938 \(\pm\) 83,305 & 848 & 875 & chocolate & RI, MS, Tent \\
2-5-Dimethyl-furan & 195,451 \(\pm\) 8144 & 462,775 \(\pm\) 62,104 & 934 & 958 & chemical, meaty, gravy & RI, MS, STD \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._Ketone compounds formed by the autoxidation of fatty acids were additional major volatile components in the cooked sorghum. Among the various ketones identified in the current study, most of them present butter, cream and fruity odors.