Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley
Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| author | Caijiao Li Jun Li Wengang Zhang Bin Dang Xijuan Yang |
| author_facet | Caijiao Li Jun Li Wengang Zhang Bin Dang Xijuan Yang |
| author_sort | Caijiao Li |
| collection | DOAJ |
| description | Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked HB. The key volatile flavor components were identified using Gas Chromatography–Ion Mobility Spectroscopy (GC-IMS) combined with relative odor activity value (ROAV) analysis. The results indicated that the highland barley raw materials of Kunlun 15 (M5), Kunlun 14 (M9), Chaiqing 1 (M13) and Kunlun 14 (M14), and Chaiqing 1 (M20) and Kunlun 15 (M21) showed superior cooking quality, texture, and sensory scores. A total of 44 volatile flavor compounds were identified, including 16 aldehydes, 10 alcohols, 9 ketones, 7 esters, 1 acid, and 1 furan. Among these, 13 aldehydes, 4 alcohols, 4 ketones, 7 esters, and 1 furan were found across different cooked HB samples. Notably, ethyl, ethyl 2-methylbutanoate dimer, 2-methylbutanoic acid methyl ester, 2-butanone, 1-octen-3-ol, 1-pentanol dimer, and 2-pentyl furan contributed more significantly to the overall volatile profile. Cluster analysis combining principal component analysis revealed that Kunlun 16 (M16), Kunlun 17 (M17), Kunlun 14 (M18), Kunlun 15 (M19), as well as Chaiqing 1 (M20) and Kunlun 15 (M21), were the most suitable raw materials for cooking due to their better cooking quality, sensory attributes, and flavors, followed by Kunlun 15 (M10) and Kunlun 18 (M12), and Chaiqing 1 (M13) and Kunlun 14 (M14). These findings could help us identify specific HB varieties in corresponding regions with advantages, thus providing a theoretical basis for cooking HB. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-cf78e7b85dd04d2a902714d7d094472b2025-08-20T03:47:57ZengMDPI AGFoods2304-81582025-05-011410169010.3390/foods14101690Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland BarleyCaijiao Li0Jun Li1Wengang Zhang2Bin Dang3Xijuan Yang4Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, ChinaXining No. 1 Middle School, Xining 810000, ChinaAcademy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, ChinaAcademy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, ChinaAcademy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, ChinaTwenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked HB. The key volatile flavor components were identified using Gas Chromatography–Ion Mobility Spectroscopy (GC-IMS) combined with relative odor activity value (ROAV) analysis. The results indicated that the highland barley raw materials of Kunlun 15 (M5), Kunlun 14 (M9), Chaiqing 1 (M13) and Kunlun 14 (M14), and Chaiqing 1 (M20) and Kunlun 15 (M21) showed superior cooking quality, texture, and sensory scores. A total of 44 volatile flavor compounds were identified, including 16 aldehydes, 10 alcohols, 9 ketones, 7 esters, 1 acid, and 1 furan. Among these, 13 aldehydes, 4 alcohols, 4 ketones, 7 esters, and 1 furan were found across different cooked HB samples. Notably, ethyl, ethyl 2-methylbutanoate dimer, 2-methylbutanoic acid methyl ester, 2-butanone, 1-octen-3-ol, 1-pentanol dimer, and 2-pentyl furan contributed more significantly to the overall volatile profile. Cluster analysis combining principal component analysis revealed that Kunlun 16 (M16), Kunlun 17 (M17), Kunlun 14 (M18), Kunlun 15 (M19), as well as Chaiqing 1 (M20) and Kunlun 15 (M21), were the most suitable raw materials for cooking due to their better cooking quality, sensory attributes, and flavors, followed by Kunlun 15 (M10) and Kunlun 18 (M12), and Chaiqing 1 (M13) and Kunlun 14 (M14). These findings could help us identify specific HB varieties in corresponding regions with advantages, thus providing a theoretical basis for cooking HB.https://www.mdpi.com/2304-8158/14/10/1690highland barleycomprehensive edible qualityGC-IMSvolatile flavor |
| spellingShingle | Caijiao Li Jun Li Wengang Zhang Bin Dang Xijuan Yang Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley Foods highland barley comprehensive edible quality GC-IMS volatile flavor |
| title | Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley |
| title_full | Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley |
| title_fullStr | Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley |
| title_full_unstemmed | Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley |
| title_short | Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley |
| title_sort | analysis of comprehensive edible quality and volatile components in different varieties of cooked highland barley |
| topic | highland barley comprehensive edible quality GC-IMS volatile flavor |
| url | https://www.mdpi.com/2304-8158/14/10/1690 |
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