Abstract:This paper studied the effect of different crushing degrees on aroma components of cooked sorghum.Simultaneous distillation extraction（SDE）combined with gas chromatography-mass spectrometry（GC-MS）was used to analyze the aroma components of three varieties of glutinous sorghum（Hongyingzi，Yinuohong and Luzhou Nuohong）and two varieties of japonica sorghum（Australian red sorghum and dwarf sorghum king）after cooking under whole grain（group A），crushed and sieved by 10 mesh（group B），and crushed and sieved by 16 mesh（group C）. The leaching degree and gelatinization degree of the sorghum varieties with different crushing degrees were compared. The results showed that under A，B and C conditions，the number of aroma substances detected by SDE combined with GC-MS in the five sorghum varieties were Yinuohong（56，64 and 108），Hongyingzi（54，58 and 105），Australian red sorghum（20，26 and 61），dwarf sorghum king（21，28 and 63），and Luzhou Nuohong（53，59 and 106）. Compared with group A，group B had increased number of aroma components by 19.26% in average，while the number of aroma components in group C increased by 97.81% compared with group B. The five sorghum varieties presented consistent growth trend，and the number of aroma components was significantly elevated after sieving by 16 mesh. With the increase of crushing degree，the types of volatile aroma components and the proportion of important aroma components such as aldehydes，alcohols，ketones and heterocycles increased. In the cooking process，the leaching degree and gelatinization degree were also proportional to the degree of crushing，indicating that high degree of crushing had a positive effect on the aroma of cooked sorghum.