Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA

文献类型： 外文期刊

第一作者： Song, Jianxin

作者： Song, Jianxin;Yan, Yiming;Li, Xihong;Shao, Yong;Peng, Jian;Guo, Li

作者机构：

关键词： Quinoa; GC-IMS; Volatile profile; PCA

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2021 年 146 卷

页码：

收录情况： SCI

摘要： Characteristic volatile profiles of quinoas were analyzed by gas chromatography-ion mobility spectrometry (GCIMS) and principal component analysis (PCA). A total of 28 characteristic volatile compounds were detected in quinoas of WQ (white quinoa), RQ (red quinoa) and BQ (black quinoa), and aldehydes (23.99%-36.81%), alcohols (22.65%-26.50%), ketones (12.30%-19.97%), acids (9.69%-10.10%) and esters (13.30%-30.99%) were common in quinoas. Hexanal (5.47%-16.86%), acroleine (9.13%-12.68%), ethanol (9.17%-11.89%), 2propanol (4.99%-6.19%), 2-propanone (9.72%-12.96%), propanoic acid (5.56%-6.30%), and propyl butanoate (9.02%-21.14%) were dominant in quinoas, and significant different (p < 0.05) content of these volatile compounds were presented in different quinoas. For the highest content of volatile compounds in different quinoa sample, WQ was characterized by hexanal, pentanal, phenylacetaldehyde, 1-hexanol, 2-pentanol and 1pentanol, RQ was characterized by 2,3-butanedione, 2-butanone, 2-propanone, butyrolactone, 2-methylpropanol, 2-methylbutanol, acroleine, propanal and butanal, BQ could be characterized by heptanal, 2-propanol, butyl acetate, ethanol, ethyl acetate, butyl propanoate, propyl butanoate and ethyl hexanoate, respectively according to PCA. In conclusion, visual plots of GC-IMS well agreed with PCA, and their combination was excellent for the characterization of aroma profiles of different quinoas.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序