ArticleFood chemistry: X2022
Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.Food chemistry: X · 2025Article
- Physicochemical properties and sensory attributes of nut-based milk coffee.Scientific reports · 2025Article
- The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon.Food chemistry: X · 2024Article
- Primary metabolomics and transcriptomic techniques were used to explore the regulatory mechanisms that may influence the flavor characteristics of freshFrontiers in plant science · 2024Article
- Article
- Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Foods (Basel, Switzerland) · 2023Article
- Stressing the importance of plant specialized metabolites: omics-based approaches for discovering specialized metabolism in plant stress responses.Frontiers in plant science · 2023Review
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Authors and funding
2 authors at 1 institution in 1 country.
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Abstract
This study examined the changes in metabolites together with the flavor profiles of germinated Sacha inchi seeds during roasting by using gas chromatography. The results indicated that roasting partially increased the browning index, amino acid levels, total phenolic content, and antioxidant capacity, but slightly decreased the levels of reducing sugars. Oxidized and rancid compounds were significantly decreased at a 180 °C roasting temperature. Pyrazine, furan, and pyrrole were Maillard reaction products that were increased at 180 °C of roasting. Roasting at 145 °C for 45 min after germination for 4 days was determined to be the optimal conditions for roasting germinated Sacha inchi seeds, which reduced the off-flavor and burned taste. The roasted germinated Sacha inchi seed contains higher amino acids than raw seed, which could be used as an alternative source for food products and supplements. In addition, the roasted germinated seeds at 4 days were recommended for food applications.
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