Flavour volatile compounds of sorghum malt beverage were collected and
concentrated on a Tenax GC and identified on a GC-MS. Collected and s
eparated compounds were evaluated for their aroma impression. Twenty e
ight volatilecompounds were detected in the sorghum malt beverage. The
se were made up of pyrazines, furans, aldehydes, ketones, esters and a
lcohols. The ketones, aldehydes and esters contributed a much higher p
ercentage peak area to the malt beverage volatiles than the heterocycl
ic compounds and alcohols. The sorghum malt beverage produced a charac
teristic nutty, sweet chocolate aroma which was not easily tied to a s
ingle volatile compound. Copyright (C) 1996 Elsevier Science Ltd.