Variation Patterns of the Volatiles duringGermination of the Foxtail Millet (Setaria Italic): TheRelationship between the Volatiles and Fatty Acids inModel Experiments

Functional and nutritional compounds are increased during foxtail millet germinationwhile bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, theorigins of the volatiles must be known. A comprehensive two‐dimensional gaschromatography‐time‐of‐flight mass spectrometry showed forty‐nine volatiles containing 8ketones, 10 aldehydes, 20 alkanes, 4 alcohols, 5 alkenes, and 2 furans were tentatively identified,and they increased during the germination of the foxtail millet. To identify the origin of somevolatiles, model experiments by adding 6 fatty acids to the crude enzymes of the foxtail millet wasdesigned, and 17 volatiles could be detected. The saturated fatty acids (palmitic acid and stearicacid) had no contributions to the formation of the volatiles, whereas the unsaturated fatty acidplayed important roles in the formation of volatiles. Among the unsaturated fatty acids, palmitoleicacid and linoleic acid produced most aldehydes, alcohols, and ketones, while linolenic acidproduced the most alkanes and alkenes. This study will be helpful for controlling the smell ofgerminated seeds from the raw material selection.