Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA. (July 2021)

• Record Type: Journal Article
• Authors: Song, Jianxin; Shao, Yong; Yan, Yiming; Li, Xihong; Peng, Jian; Guo, Li
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 146(2021)
• Publication Date: 2021-07
• Subjects: Quinoa -- GC-IMS -- Volatile profile -- PCA; Acroleine -- 7847 -- Propanal -- 527 -- Butanal -- 261 -- Pentanal -- 8063 -- (E)-2-pentenal -- 5364752 -- Hexanal -- 6184 -- Heptanal -- 8130 -- Benzaldehyde -- 240 -- Phenylacetaldehyde -- 998 -- Octanal -- 454 -- Ethanol -- 702 -- 2-Propanol -- 3776 -- 1-Propanol -- 1030 -- 2-Methylpropanol -- 6560 -- 2-Methylbutanol -- 8723 -- 1-Pentanol -- 6276 -- 1-Hexanol -- 8103 -- 2-Propanone -- 180 -- 2, 3-Butanedione -- 650 -- 2-Butanone -- 6569 -- Butyrolactone -- 7302 -- Acetic acid -- 176 -- Propanoic acid -- 1032 -- Ethyl acetate -- 8857 -- Butyl acetate -- 31272 -- Propyl butanoate -- 7770 -- Butyl propanoate -- 11529 -- Ethyl hexanoate -- 31265; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111292
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Characteristic volatile profiles of quinoas were analyzed by gas chromatography–ion mobility spectrometry (GC-IMS) 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%), 2-propanol (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 1-pentanol, 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. Highlights: Hexanal, acroleine and 2-propanone were dominant volatile compounds in quinoas. Different quinoas presented significant different ( p < 0.05) volatile profiles. BQ showed highest total ester (30.99%) indicating its strongest volatile profile. Volatile profile of quinoas could be well and fast characterized by GC-IMS and PCA.