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

Siwang Peng; Yiju Li; Huan Liu; Yuanrong Tuo; Jiamin Dang; Wei Wang; Haixi You; Shuangkui Du; Liying Wang; Long Ding

doi:10.1016/j.fochx.2024.101441

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

Food Chem X. 2024 May 3:22:101441. doi: 10.1016/j.fochx.2024.101441. eCollection 2024 Jun 30.

Authors

Siwang Peng¹, Yiju Li¹, Huan Liu^{2

3}, Yuanrong Tuo¹, Jiamin Dang¹, Wei Wang¹, Haixi You¹, Shuangkui Du^{1

4}, Liying Wang^{1

4}, Long Ding¹

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
² Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China.
³ Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, PR China.
⁴ Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China.

Abstract

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.

Keywords: HS-GC-IMS; HS-SPME-GC–MS; Quinoa; Roasting; Volatile organic compounds.