SPME-GC-MS结合ROAV法分析藜麦苗和藜麦嫩穗挥发性物质

doi:10.19640/j.cnki.jtau.2025.05.006

Journal of Tianjin Agricultural University ›› 2025, Vol. 32 ›› Issue (5): 31-38.doi: 10.19640/j.cnki.jtau.2025.05.006

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SPME-GC-MS combined with ROAV for the analysis of volatile substances of seedlings and tender spikes in quinoa

Yu Qiqi^a, Wang Haifeng^b, Liu Yantong^a, Zhang Ruihang^a, Cao Gaoyi^c, Wang Junbin^{a,Corresponding Author}

Tianjin Agricultural University, a. College of Basic Science, b. Municipal-level Experimental Teaching Demonstration Center for Agricultural Analysis, c. College of Agronomy and Resource Environment, Tianjin 300392, China

Received:2023-11-30 Published:2025-11-12

Abstract

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

CLC Number:

TS207.3

Yu Qiqi, Wang Haifeng, Liu Yantong, Zhang Ruihang, Cao Gaoyi, Wang Junbin. SPME-GC-MS combined with ROAV for the analysis of volatile substances of seedlings and tender spikes in quinoa[J]. Journal of Tianjin Agricultural University, 2025, 32(5): 31-38.

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http://xuebao.tjau.edu.cn/EN/Y2025/V32/I5/31

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SPME-GC-MS combined with ROAV for the analysis of volatile substances of seedlings and tender spikes in quinoa

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