Flavour volatiles of ‘malt beverage’ from roasted sorghum

Flavour volatile compounds of sorghum malt beverage were collected and concentrated on a Tenax GC and identified on a GC-MS. Collected and separated compounds were evaluated for their aroma impression. Twenty eight volatile compounds were detected in the sorghum malt beverage. These were made up of pyrazines, furans, aldehydes, ketones, esters and alcohols. The ketones, aldehydes and esters contributed a much higher percentage peak area to the malt beverage volatiles than the heterocyclic compounds and alcohols. The sorghum malt beverage produced a characteristic nutty, sweet chocolate aroma which was not easily tied to a single volatile compound.