Abstract: Huangjiu was made from ‘JZ 22’, ‘JLB 2’ and ‘JLB 3’ sorghum, and the effect of sorghum starch on the flavor quality of Huangjiu was studied. The starch, amylose, protein and fat contents and other physicochemical indexes of the sorghum varieties were detected. The endosperm morphology was analyzed by scanning electron microscopy. Then starch was extracted from each variety and their solubility and swelling power were tested. The gelatinization properties of starch were tested by differential scanning calorimetry. Changes in the kinds and contents of volatile flavor substances during the fermentation process were determined. The results showed that a total of 102, 109 and 110 volatile substances were detected in ‘JZ 22’, ‘JLB 2’ and ‘JLB 3’ wines at concentrations of 392.210, 344.342, and 635.695 mg/L, respectively. Among them, 2-methyl-1-propanol, 3-methyl-1-butanol, phenylethyl alcohol, hexadecanoic acid ethyl ester, 9,12-octadecadienoic acid, ethyl ester and 2-methoxy-4-vinylphenol were the major flavor substances. The amylopectin content of ‘JLB 3’ wine was the highest, and it contained the largest number and amount of flavor substances, indicating that starch had a positive effect on the types and contents of flavor substances in Huangjiu. This study provides a theoretical basis for raw material selection for Huangjiu.

Key words: sorghum, Huangjiu, flavor substance, starch