Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

被引：13
作者：
Peng S. [1 ]
Li Y. [1 ]
Liu H. [2 ,3 ]
Tuo Y. [1 ]
Dang J. [1 ]
Wang W. [1 ]
You H. [1 ]
Du S. [1 ,4 ]
Wang L. [1 ,4 ]
Ding L. [1 ]
机构：
[1] College of Food Science and Engineering, Northwest A&F University, Yangling
[2] Chongqing Institute for Food and Drug Control, Chongqing
[3] Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing
[4] Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang
来源：
Food Chemistry: X | 2024年 / 22卷
关键词：
HS-GC-IMS; HS-SPME-GC–MS; Quinoa; Roasting; Volatile organic compounds;
D O I：
10.1016/j.fochx.2024.101441
中图分类号：
学科分类号：
摘要：
This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of quinoa and germinated quinoa was obtained when roasted at 160 °C for 15 min. Then, a total of 34 and 80 volatile organic compounds (VOCs) of quinoa and germinated quinoa roasted at 160 °C for 15 min were determined using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), respectively. Germination and roasting effectively reduced the contents of VOCs that produced undesirable flavor. Moreover, germination improved the floral aromas, while roasting mainly produced caramel, cocoa, and roasted nut aromas of quinoa. This study indicated that germination and roasting treatments might serve as promising processing methods to improve the flavor of quinoa. © 2024 The Authors
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