Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties

(1) Background: This study investigated changes in bioactive components and volatile com- pounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with “Red Ferment” and evaluated for bioactive components. (2) Methods: Multiple an- alytical methods—including principal component analysis (PCA), partial least squares- discriminant analysis (PLS-DA) and orthogonal PLS-DA...