Differentiation of fatty acid, aminno acid, and volatile composition in waxy and non-waxy proso millet

The unique flavor of the proso millet (Panicum miliaceum L.) is one key reasons why consumers prefer it. Fatty acids and amino have an important influence on nutrition millet. In this study, we identified fatty acids, volatile compositions in waxy non-waxy porridge by a headspace solid phase microextraction (HS-SPME) method conjunction with gas chromatography-mass spectrometry (GC-MS). We 8 7 essential 59 compounds from results principal component analysis (PCA) clearly demonstrated profiles samples it was observed that better clustering can be achieved. There were also some correlations between aroma substances. This study will provide basis for research components promote application food industry.