文献类型： 外文期刊
作者： Song, Jianxin 1 ; Shao, Yong 2 ; Yan, Yiming 1 ; Li, Xihong 1 ; Peng, Jian 3 ; Guo, Li 4 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
2.Chinese Acad Agr Sci, Inst Qual Standardizat & Testing Technol Agroprod, Beijing, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangzhou 510610, Peoples R China
4.Suihua Univ, Sch Food & Pharmaceut Engn, Suihua 152061, Heilongjiang, Peoples R China
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.
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