Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of q...

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Bibliografische Detailangaben

Hauptverfasser:	Siwang Peng, Yiju Li, Huan Liu, Yuanrong Tuo, Jiamin Dang, Wei Wang, Haixi You, Shuangkui Du, Liying Wang, Long Ding
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-06-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Quinoa Roasting Volatile organic compounds HS-GC-IMS HS-SPME-GC–MS
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157524003286
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