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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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Siwang Peng, Yiju Li, Huan Liu, Yuanrong Tuo, Jiamin Dang, Wei Wang, Haixi You, Shuangkui Du, Liying Wang, Long Ding
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Quinoa Roasting Volatile organic compounds HS-GC-IMS HS-SPME-GC–MS
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524003286