Peng Siwang, Li Yiju, Liu Huan, Tuo Yuanrong, Dang Jiamin, Wang Wei, You Haixi, Du Shuangkui, Wang Liying, Ding Long
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China.
Food Chem X. 2024 May 3;22:101441. doi: 10.1016/j.fochx.2024.101441. eCollection 2024 Jun 30.
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 (-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.
本研究旨在探究发芽和烘焙对藜麦风味的影响。首先，运用感官评价和电子鼻对在不同条件下烘焙的藜麦和发芽藜麦的香气进行分析。结果表明，藜麦和发芽藜麦在160℃烘焙15分钟时可获得最佳香气。然后，分别采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）和顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC-MS）测定了在160℃烘焙15分钟的藜麦和发芽藜麦中总共34种和80种挥发性有机化合物（VOCs）。发芽和烘焙有效降低了产生不良风味的挥发性有机化合物的含量。此外，发芽提升了花香香气，而烘焙主要产生了藜麦的焦糖、可可和烤坚果香气。本研究表明，发芽和烘焙处理可能是改善藜麦风味的有前景的加工方法。
