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Food Chem

Title:		Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry
Author(s):		Yang X; Zhu K; Guo H; Geng Y; Lv W; Wang S; Guo Y; Qin P; Ren G;
Address:		"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. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium. The Semi-arid Agriculture Engineering & Technology Research Centre of P. R. China, Shijiazhuang 050000, China. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: qinpeiyou@caas.cn. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: renguixing@caas.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20210118
Issue:
Page Number:		129086 -
DOI:		10.1016/j.foodchem.2021.129086
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Chenopodium quinoa/*chemistry Consumer Behavior *Cooking Food Analysis/*methods Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Ion Mobility Spectrometry/*methods Odorants/analysis Seeds/chemistry Taste Volatile Organic Compounds/*analysis C;
Notes:		"MedlineYang, Xiushi Zhu, Kaili Guo, Huimin Geng, Yanlou Lv, Wei Wang, Siyu Guo, Yuqing Qin, Peiyou Ren, Guixing eng England 2021/01/29 Food Chem. 2021 Jun 30; 348:129086. doi: 10.1016/j.foodchem.2021.129086. Epub 2021 Jan 18"