Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry

BACKGROUND

Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics.

RESULTS

Volatile compounds in porridge of 30 quinoa varieties were determined by gas chromatography-mass spectrometry combined with headspace-solid phase micro-extraction. In total, 53 volatile compounds were detected and grouped into 14 alkanals, four alcohols, seven ketones, 10 alkanes, 10 acids and esters, and eight heterocycles. The relative content of alkanes (22.97%), acids and esters (44.33%) was comparatively high, although alkanals (11.75%) may dominate the aroma. Most of the compounds were similar with respect to types and numbers, although they varied in amount, whereas 11 compounds varied significantly among different varieties. The 30 varieties could be divided into eight groups based on the concentrations of volatile compounds, although the same varieties would be divided into four groups if based on the relative odour activity values of twelve variable aroma compounds.

CONCLUSION

Nine compounds were identified as the main contributors to the quinoa porridge aroma, including hexanal, 1-octen-3-ol, 2-pentylfuran, nonanal, (E,E)-2,4-decadienal and 6,10-dimethyl-5,9-undecadien-2-one. Heptanal, benzeneacetaldehyde and decanal may play roles in harmonizing the overall aroma. It is also interesting to note that 6,10,14-trimethyl-2-pentadecanone, with a slightly fatty aroma, showed a high content in all varieties. © 2019 Society of Chemical Industry.

Characteristic Aromas of Quercus crispula (Japanese Oak)

Nature is important in Japanese culture. Many tree species produce diverse fragrances, making Japan's forests a botanical treasure. However, there have been no detailed investigations of the aroma characteristics of trees, a vital factor in forest bathing. Previously, we applied our analytical method to three tree species found mainly in Japan: Chamaecyparis pisifera, Lindera praecox, and Lindera obtusiloba Blume. In this paper, we report investigations of the aroma of Quercus crispula Blume (Japanese oak) using this analysis method. Japanese oak grows mainly in Japan. The odor compounds of Japanese oak were obtained by hexane extraction and monolithic material sorptive extraction and each extracted compound was identified by gas chromatography olfactometry and gas chromatography-mass spectrometry. Comparison of the aromas and compounds in the extracts resulted in the identification of important aroma compounds in Japanese oak: 10 (including eugenol) in the leaves and 15 (including 3-methyl-4-octanolide) in the wood.