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.
- 相关文献
作者其他论文 更多>>
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
The hypoglycemic effect of mulberry (Morus atropurpurea) fruit lacking fructose and glucose by regulation of the gut microbiota
作者：Wang, Ya-Ting;Wu, Ji-Jun;Yu, Yuan-Shan;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Xu, Yu-Juan;Hu, Teng-Gen;Wang, Ya-Ting;Wu, Hong;Yu, Yuan-Shan;Yu, Yuan-Shan;Zou, Bo;Xu, Yu-Juan;Hu, Teng-Gen
关键词：
-
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee
作者：Xie, Daiqin;Xie, Daiqin;Rong, Haozhao;Xu, Yujuan;Yu, Yuanshan;Zou, Bo;Dai, Fanwei;Li, Lu;Peng, Jian;Cheng, Lina;Rong, Haozhao
关键词：Litchi; Electrostatic field thawing; Nutritional quality; Flavor
-
Effect of Ultrahigh-Pressure on the Physicochemical Properties and Biological Activities of Dietary Fiber From Litchi Pomace
作者：Zuo, Yun-Hui;Xu, Yu-Juan;Wu, Ji-Jun;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Yu, Yuan-Shan;Hu, Teng-Gen;Zuo, Yun-Hui;Xu, Yu-Juan;Zou, Bo;Yu, Yuan-Shan;Hu, Teng-Gen;Yu, Yuan-Shan
关键词：biological activities; litchi pomace soluble dietary fiber; physicochemical properties; ultrahigh-pressure
-
Identification and structural characterization of key prebiotic fraction of soluble dietary fiber from grapefruit peel sponge layer and its regulation effect on gut microbiota
作者：Du, Xiaoyi;Chen, Jiajia;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Peng, Jian;Cheng, Lina;Yu, Yuanshan;Li, Lu
关键词：Grapefruit peel sponge layer; Key prebiotic fraction; Structure
-
Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiiber: Evaluation of its physicochemical, structural and functional properties
作者：Chen, Xiaowei;Chen, Jiajia;Peng, Jian;Yu, Yuanshan;Wu, Jijun;Wen, Jing;Xu, Yujuan;Li, Lu;Kang, Zhiying;Wang, Yanhui
关键词：Functional property; Physicochemical characteristics; Pomelo sponge layers; Soluble dietary fiber; Structure
-
Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)
作者：Song, Jianxin;Liu, Jiayi;Wang, Kaile;Gao, Lei;Wang, Xiaodong;Peng, Jian;Wang, Ning
关键词：aroma profile; e-nose; GC-MS; jujube powder; quinoa
