Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China.
Food Chem. 2021 Jun 30;348:129086. doi: 10.1016/j.foodchem.2021.129086. Epub 2021 Jan 18.
Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic profile differences are poorly investigated. The volatile components of 11 quinoa samples were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 120 peaks were detected, with 61 compounds identified. White quinoa liberated a high concentration of volatiles with grass (n-hexanol) and green ((E)-2-octenal, (E)-2-heptenal, etc.) aromas before and after cooking, respectively. Raw flaxen samples uniquely released a caramel compound (cyclotene) and exhibited several sweet and caramel volatiles (decanal, 5-methyl-furfural, and 2-furfural) after cooking. Additionally, cooked black quinoa exerted more fruity substances (methyl hexanoate and phenylacetaldehyde). Orthogonal partial least square discriminant analysis clearly distinguished the samples before and after cooking and differentiated the seeds into different colours. The results confirm the potential of HS-GC-IMS to evaluate volatiles in quinoa and are meaningful for quinoa consumption.
香气是藜麦的一个重要特征，影响着消费者的偏好。不同颜色的藜麦种子表现出不同的营养特性；然而，它们的香气特征差异研究甚少。通过顶空-气相色谱-离子迁移谱（HS-GC-IMS）对 11 个藜麦样品的挥发性成分进行了表征。共检测到 120 个峰，鉴定出 61 种化合物。白藜麦在烹饪前后分别释放出高浓度的挥发性物质，具有草香（正己醇）和绿色香气（（E）-2-辛烯醛、（E）-2-庚烯醛等）。生亚麻色样品独特地释放出一种焦糖化合物（环戊烯），并在烹饪后表现出几种甜味和焦糖挥发性物质（癸醛、5-甲基糠醛和 2-糠醛）。此外，煮熟的黑藜麦释放出更多的水果物质（甲基己酸酯和苯乙醛）。正交偏最小二乘判别分析清楚地区分了烹饪前后的样品，并将种子分为不同的颜色。结果证实了 HS-GC-IMS 评估藜麦中挥发性物质的潜力，对藜麦的消费具有重要意义。
