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Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)

文献类型： 外文期刊

作者： Song, Jianxin 1 ; Liu, Jiayi 1 ; Wang, Kaile 1 ; Gao, Lei 1 ; Wang, Xiaodong 2 ; Peng, Jian 3 ; Wang, Ning 4 ;

作者机构： 1.Shenyang Pharmaceut Univ, Sch Funct Food & Wine, Shenyang 110016, Peoples R China

2.Chuzhou Univ, Sch Biol Sci & Food Engn, Chuzhou 239000, Peoples R China

3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China

4.Liaoning Univ, Sch Light Ind, Shenyang, Peoples R China

关键词： aroma profile; e-nose; GC-MS; jujube powder; quinoa

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.9； 五年影响因子：4.1 ）

ISSN： 2048-7177

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Quinoa is a full-nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC-MS) combined with electronic nose (e-nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC-MS, and 3-methylbutanol (from 1525 mu g/kg in QS-30 to 3487 mu g/kg in QS-0), ethanol (from 1126 mu g/kg in QS-0 to 3581 mu g/kg in QS-30), hexanal (from 125.6 mu g/kg in QS-30 to 984.1 mu g/kg in QS-0), and acetaldehyde (from 531.9 mu g/kg in QS-30 to 191.1 mu g/kg in QS-0) were common. The e-nose response of W1S (sensitive to methane, from 17.50 of QS-0 to 93.85 of QS-30) and W1W (sensitive to sulfur-organic compounds of e-nose, from 15.57 of QS-0 to 39.50 of QS-30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS-30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e-nose and GC-MS was effective in the volatile profile analysis of QS samples.

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