Abstract The presence of off-odors, such as “musty” or “sour,” in grain sorghum decreases the value of the product. Sensory analysis and head space-solid phase micro extraction-gas chromatography-mass spectrometry were conducted on raw sorghum to identify chemicals that would be suitable as sensory references for musty odors in this grain. Two groups of musty grain sorghum notes were differentiated: “dry” and “wet” musty sorghum. Musty sorghum with “wet” odor notes had other off-odor notes described as earthy / damp or moldy . The compounds found in musty sorghum grain were studied as “musty” note standards to use for the development of sensory references. Seven potential compounds were chosen, and a shelf life study was completed on the sensory references. Geosmin (0.1 mg/kg), 1,2-dimethoxybenzene (100 mg/kg), 3-octanone (100 mg/kg), and 1,2,4-trimethoxybenzene (100 mg/kg) were identified as potential candidates to help reproduce musty odor notes when added to clean fresh sorghum grain.