Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry.

Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic profile differences are poorly investigated. The volatile components of 11 quinoa samples were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 120 peaks were detected, with 61 compounds identified. White quinoa liberated a high concentration of volatiles with grass (n-hexanol) and green ((E)-2-octenal, (E)-2-heptenal, etc.) aromas before and after cooking, respectively. Raw flaxen samples uniquely released a caramel compound (cyclotene) and exhibited several sweet and caramel volatiles (decanal, 5-methyl-furfural, and 2-furfural) after cooking. Additionally, cooked black quinoa exerted more fruity substances (methyl hexanoate and phenylacetaldehyde). Orthogonal partial least square discriminant analysis clearly distinguished the samples before and after cooking and differentiated the seeds into different colours. The results confirm the potential of HS-GC-IMS to evaluate volatiles in quinoa and are meaningful for quinoa consumption.