关键词: 藜麦, 幼苗, 嫩穗, 挥发性物质, 气相色谱-质谱联用, 相对气味活度

Abstract: In order to investigate and analyze the key aroma substances composition of seedlings and tender spikes in quinoa. The differences of key flavor substances between seedlings and tender spikes in quinoa were compared and analyzed, and the sensory characteristics of key flavor substances between seedlings and tender spikes in quinoa were clarified, solid-phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS）was used to analyze the composition of volatile substances in quinoa seedlings and quinoa spikes in this study, and the relative odor activity value（ROAV）was used to calculate the composition of key aroma substances. The results showed that a total of 123 volatile substances were identified from quinoa seedlings and quinoa spikes. In quinoa seedlings, the content of alcohols is the highest（43.54%）. In quinoa spikes, the content of esters is the highest（15.57%）. The volatile substances of quinoa seedlings and quinoa spikes differed greatly. Seedlings and tender spikes of quinoa contained only two compounds in common, namely（E）-hexene-1-ol and hexadecane, and amines and ethers existed only in quinoa spikes. The ROAV analysis showed that（E）-3-hexen-1-ol was the most flavor-contributing substance in quinoa seedlings and quinoa spikes. In addition, D-limonene, 2-ethylhexanol, and methyl salicylate, the key aroma substances, played important roles in the formation of distinctive aromas in quinoa seedlings and quinoa spikes, respectively. There are many kinds of volatile substances in the seedings and tender spikes in quinoa, which is beneficial to improve the taste and quality of seedings and tender spikes in quinoa. The key flavor substances, such as aldehydes and esters, make seedings and tender spikes in quinoa have unique aroma and flavor. These results provide reference for the further development and utilization of quinoa seedlings and quinoa spikes.

Key words: quinoa, seedlings, tender spikes, volatile substances, GC-MS, ROAV