Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)

Abstract

AbstractQuinoa is a full‐nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC–MS) combined with electronic nose (e‐nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC–MS, and 3‐methylbutanol (from 1525 μg/kg in QS‐30 to 3487 μg/kg in QS‐0), ethanol (from 1126 μg/kg in QS‐0 to 3581 μg/kg in QS‐30), hexanal (from 125.6 μg/kg in QS‐30 to 984.1 μg/kg in QS‐0), and acetaldehyde (from 531.9 μg/kg in QS‐30 to 191.1 μg/kg in QS‐0) were common. The e‐nose response of W1S (sensitive to methane, from 17.50 of QS‐0 to 93.85 of QS‐30) and W1W (sensitive to sulfur‐organic compounds of e‐nose, from 15.57 of QS‐0 to 39.50 of QS‐30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS‐30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e‐nose and GC–MS was effective in the volatile profile analysis of QS samples.