Characterization of volatile flavor compounds of quinoa by HS-SPME-GC-MS, HS-GC-IMS, E-tongue, E-nose

Abstract This study employed HS-SPME-GC-MS, HS-GC-IMS, E-nose, and E-tongue techniques, combined with GC-based fatty acid analysis, to systematically characterize the volatile flavor compounds and fatty acid profiles of white, black, and red quinoa from Qinghai. Results demonstrated that GC-IMS exhibited higher sensitivity, detecting 54 flavor substances – notably higher levels of benzaldehyde and heptanal in white quinoa – compared to 32 compounds identified by GC-MS. E-nose and E-tongue analyses further confirmed distinct aroma profiles of white quinoa relative to the black and red varieties. GC-IMS provided two-dimensional fingerprints enabling effective differentiation among the three types, offering comprehensive technical support for quality evaluation and variety identification. The findings provide practical guidance for targeted processing: white quinoa is suitable for premium products with prominent flavor, while black and red quinoa are better used as nutritional ingredients in blended or seasoned foods.