Comparison of Volatile Compounds among Four Types of Teas Analyzed Using Gas Chromatography-Ion Mobility Spectrometry.

Gas chromatography-ion mobility spectrometry (GC-IMS) is a smart method that has been applied to determine the volatile compounds in Chinese teas, but its use in comparing the volatile compounds of different types of tea has not been mentioned. In this study, the volatile compounds found in four types of samples (green, yellow, white, and black teas) made with fresh leaves of Camellia sinensis (L.) Kuntze 'Zhongcha 111' were analyzed using GC-IMS. The results showed that 93 volatile compounds were identified from our tea samples and that the average volume of aldehydes was higher than that for other compounds, especially in white tea. The different samples were successfully categorized using multivariate statistical analysis. Using partial least squares discriminant analysis (PLS-DA), we found 15 key compounds, including four differential components: (E)-2-hexenal, 2-furanmethanethio, 2-hexanol, and 1-octene. There were 29 common components, and their total content reached 386.0 µg/g. Moreover, the 3-methyl-2-butenal and dimethyl disulfide detected in the four samples were also differential compounds, varying according to the manufacturing technology. Thus, this study demonstrates that different types of teas can be discriminated easily using GC-IMS and that this is helpful to shorten the time for improving tea quality and developing new products.

Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu.

In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and volatile components. The texture characteristics and flavor substances of the three brands of commercially available marinated tofu were significantly different from those of homemade products. A total of 64 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), mainly including 11 hydrocarbons, 11 alcohols, 10 ketones, 15 aldehydes, 4 esters, 1 acid, and 12 other volatile substances. Among these, nine key flavor compounds (ROAV > 1, VIP > 1) were identified using the relative odor activity value (ROAV) combined with a partial least squares discriminant analysis (PLS-DA) and variable importance in projection, including α-Pinene, ß-Myrcene, α-Phellandrene, 1-Penten-3-one, Butanal, 3-Methyl butanal, acetic acid ethyl ester, 1,8-Cineol, and 2-Pentyl furan. The correlation heatmap showed that sensory evaluation was positively correlated with hardness, gumminess, chewiness, and springiness while negatively correlated with 2-Pentyl furan, α-Pinene, resilience, α-Phellandrene, 1-Penten-3-one, acetic acid ethyl ester, and 1,8-Cineol. Overall, this study provides a theoretical reference for developing new instant marinated tofu snacks.

High-Throughput Mining of Novel Compounds from Known Microbes: A Boost to Natural Product Screening.

Advanced techniques can accelerate the pace of natural product discovery from microbes, which has been lagging behind the drug discovery era. Therefore, the present review article discusses the various interdisciplinary and cutting-edge techniques to present a concrete strategy that enables the high-throughput screening of novel natural compounds (NCs) from known microbes. Recent bioinformatics methods revealed that the microbial genome contains a huge untapped reservoir of silent biosynthetic gene clusters (BGC). This article describes several methods to identify the microbial strains with hidden mines of silent BGCs. Moreover, antiSMASH 5.0 is a free, accurate, and highly reliable bioinformatics tool discussed in detail to identify silent BGCs in the microbial genome. Further, the latest microbial culture technique, HiTES (high-throughput elicitor screening), has been detailed for the expression of silent BGCs using 500-1000 different growth conditions at a time. Following the expression of silent BGCs, the latest mass spectrometry methods are highlighted to identify the NCs. The recently emerged LAESI-IMS (laser ablation electrospray ionization-imaging mass spectrometry) technique, which enables the rapid identification of novel NCs directly from microtiter plates, is presented in detail. Finally, various trending 'dereplication' strategies are emphasized to increase the effectiveness of NC screening.

Cooperative effects of three preservatives on physiological quality, endophytic bacterial community and volatile organic compounds of postharvest Codonopsis pilosula var. modesta roots.

BACKGROUND: Codonopsis pilosula var. modesta (CPVM) is a famous medicinal and edible plant of Campanulaceae. However, fresh CPVM roots (FCPVR) are prone to softening, browning and spoilage after concentrated harvesting in the main production area of Gansu Province, China in autumn, which poses great challenges to their large-scale storage and modern processing. In this study, effects of chitosan (CS), natamycin (NA) and modified atmosphere agent (MA) on the postharvest quality of FCPVR were first investigated. The roots after different treatments were stored at 4 °C and relative humidity of 75 ± 5% for 100 days. Their overall quality changes were evaluated from three perspectives: physiological quality, endophytic bacterial community and volatile organic compounds. RESULTS: The clustering heatmap and principal component analysis results indicated that CS (2 g kg-1), NA (0.5 g kg-1) and MA (5 g) had a synergistic effect on physiological quality. The roots in the CS + NA + MA group maintained better physiological state, effective components and antioxidant capacity throughout the storage process. On this basis, compared with room temperature storage, the relative abundance of the main spoilage bacterium Pseudomonas in the CS + NA + MA group roots decreased by 44% on the 100th day of storage. Furthermore, after CS + NA + MA composite treatment, the roots produced richer esters with fruit aroma during low-temperature storage. CONCLUSIONS: The CS + NA + MA composite treatment could maintain the physiological quality and flavor of FCPVR, inhibit spoilage by microbial contamination and maintain the optimal quality during low-temperature storage for up to 100 days. © 2024 Society of Chemical Industry.

Odor Fingerprinting of Chitosan and Source Identification of Commercial Chitosan: HS-GC-IMS, Multivariate Statistical Analysis, and Tracing Path Study.

Chitosan samples were prepared from the shells of marine animals (crab and shrimp) and the cell walls of fungi (agaricus bisporus and aspergillus niger). Fourier-transform infrared spectroscopy (FT-IR) was used to detect their molecular structures, while headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was employed to analyze their odor composition. A total of 220 volatile organic compounds (VOCs), including esters, ketones, aldehydes, etc., were identified as the odor fingerprinting components of chitosan for the first time. A principal component analysis (PCA) revealed that chitosan could be effectively identified and classified based on its characteristic VOCs. The sum of the first three principal components explained 87% of the total variance in original information. An orthogonal partial least squares discrimination analysis (OPLS-DA) model was established for tracing and source identification purposes, demonstrating excellent performance with fitting indices R2X = 0.866, R2Y = 0.996, Q2 = 0.989 for independent variable fitting and model prediction accuracy, respectively. By utilizing OPLS-DA modeling along with a heatmap-based tracing path study, it was found that 29 VOCs significantly contributed to marine chitosan at a significance level of VIP > 1.00 (p < 0.05), whereas another set of 20 VOCs specifically associated with fungi chitosan exhibited notable contributions to its odor profile. These findings present a novel method for identifying commercial chitosan sources, which can be applied to ensure biological safety in practical applications.

Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA.

The aim of the present study was to explore changes in the profile of volatile compounds (VCs) in canned Antarctic krill (Euphausia superba) at different processing stages using partial least squares discriminant analysis (PLS-DA) and gas chromatography-mass spectrometry (GC-IMS). A total of 43 VCs were detected using GC-IMS in all krill meat samples, which included mainly alcohols, aldehydes, ketones, esters, and furans. Considering the different processing stages, the highest variation in VCs and the highest VC content were observed in krill meat which underwent both blanching and salt addition. PLS-DA further revealed flavor differences in canned Antarctic krill meat at different processing stages, with octanal, 2-hexanol, 2-octane, 2,3,5-trimethyl pyrazine, and cis-3-hexanol as the main contributors to observed differences in VC profiles. These findings contribute to the production of high-quality canned krill meat, enhancing its flavor quality and providing a feasible theoretical basis for future krill meat pretreatment and industry development.

Green Extraction of Polyphenols from Elaeagnus angustifolia L. Using Natural Deep Eutectic Solvents and Evaluation of Bioactivity.

In the study, natural deep eutectic solvents (NADESs) were used as alternatives to traditional chemical solvents for the extraction of polyphenols from Elaeagnus angustifolia L. Nine NADESs were tested for the first time and compared with ethanol and water (traditional solvents) regarding the extraction of phenolic compounds from E. angustifolia L. These solvents were particularly effective at extracting polyphenols, whose low water solubility usually requires high amounts of organic solvents. The solvent based on choline chloride and malonic acid provided optimal results and was selected for further optimization. The effects of material-to-liquid ratio, ultrasound time, and ultrasound temperature on the extraction efficiency were studied through single-factor experiments. These parameters were optimized by Box-Behnken design using response surface methodology. The optimal conditions identified were 49.86 g/mL of material-to-liquid ratio, 31.10 min of ultrasound time, and 62.35 °C of ultrasound temperature, resulting in a high yield of 140.30 ± 0.19 mg/g. The results indicated that the NADES extraction technique provided a higher yield than the conventional extraction process. The antioxidant activity of the extract of polyphenols from E. angustifolia L. was determined, and UPLC-IMS-QTOF-MS was used to analyze the phenolic compounds in it. The results revealed that the scavenging ability of 1,1-diphenyl-2-picryl-hydrazil and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) extracted by NADES was higher than that of polyphenols extracted by water and ethanol. Furthermore, a total of 24 phenolic compounds were identified in the extract. To the best of our knowledge, this is the first study in which a green and efficient NADES extraction method has been used to extract bioactive polyphenols from E. angustifolia L., which could provide potential value in pharmaceuticals, cosmetics, and food additives.

Analysis of unique volatile organic compounds in "Mianhua" made from wheat planted in arid alkaline land.

Hebei Province's Huanghua "Mianhua" is a province intangible cultural property made from arid alkaline wheat (AAW). This study aims to assess how different soil conditions affect the volatile organic compounds (VOCs) of "Mianhua" and identify distinct VOCs for land type discrimination. These findings will guide future research on AAW products, enhancing their processing and utilization. 51 VOCs in "Mianhua" from wheat samples grown in arid alkaline land and general land in Huanghua were analyzed by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS). The result of ANOVA, VOC fingerprint, T test, and OPLS-DA revealed VOCs differences based on planting environments. According to multivariate variance contribution rate analysis, most VOCs were more affected by the variety. Land type significantly influenced (E)-2-heptenal (75.3%), Butanol (60.6%), Propyl acetate (60.0%), ethyl pentanoate (45.5%), and ethyl acetate (44.4%). LDA progressively identified Butanol as the characteristic VOC to distinguish "Mianhua" between it made from AAW and general wheat (GW), with a classification accuracy of 75%.

Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction.

More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.

Combining multivariate statistical analysis to characterize changes in amino acids and volatiles during growth of Lou onion pseudostems.

BACKGROUND: The main edible part of the Lou onion is the pseudostem, which is highly valued for its distinctive flavour. However, harvesting decisions for the pseudostem are often based on size and market price, with little consideration given to flavour. By clarifying the growth of flavour in pseudostems, farmers and consumers may benefit from evidence-based insights that help optimize harvesting time and maximize flavour quality. RESULTS: This study employed amino acid analysis and gas chromatography-ion migration spectroscopy (GC-IMS) to elucidate the compounds of the pseudostem across different growth phases, and 17 amino acids and 61 volatile substances. Subsequently, analysis revealed that 18 compounds, including arginine (Arg), aspartic acid (Asp), glutamic acid (Glu), valine (Val), (E)-2-nonenal, decanal, 2,4-nonadienal, 2-octenal, (Z)-4-decenal, 2,4-decadienal benzeneacetaldehyde, linalool, eugenol, (Z)-6-nonen-1-ol, methyl anthranilate, 2-acetylpyridine, 3-sec-butyl-2-methoxypyrazine, and 2,6-dichlorophenol, were the key compounds in determining the flavour characteristics of the pseudostems, as assessed by taste activity value and relative odour activity value calculations. In addition, correlation analysis, focusing on five amino acids and 38 volatile compounds with variable importance for predictive components scores of >1, identified anisaldehyde, eugenol, (Z)-6-nonen-1-ol, 2,4-decadienal, 3-sec-butyl-2-methoxypyrazine, Arg, Asp, and Val as the key differentiators and contributors to the pseudostems flavour profile. CONCLUSION: During the rapid growth of Lou onions just before the emergence of flower stems, the pseudostem exhibited the most prominent flavour, making this stage most suitable for harvesting compared to the regreening growth stage and the rapid growth period of the aerial bulbs. © 2024 Society of Chemical Industry.

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.

Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.

Oxidative protein folding in the intermembrane space of human mitochondria.

The mitochondrial intermembrane space hosts a machinery for oxidative protein folding, the mitochondrial disulfide relay. This machinery imports a large number of soluble proteins into the compartment, where they are retained through oxidative folding. Additionally, the disulfide relay enhances the stability of many proteins by forming disulfide bonds. In this review, we describe the mitochondrial disulfide relay in human cells, its components, and their coordinated collaboration in mechanistic detail. We also discuss the human pathologies associated with defects in this machinery and its protein substrates, providing a comprehensive overview of its biological importance and implications for health.

Characterizing the composition of volatile compounds in different types of Chinese bacon using GC-MS, E-nose, and GC-IMS.

Chinese bacon is highly esteemed by consumers worldwide due to its unique aroma. The composition of volatile organic compounds (VOCs) varies significantly among different types of Chinese bacon. This study analyzed the VOCs of Chinese bacon from Sichuan, Hunan, Guangxi, and Shaanxi provinces using gas chromatography-mass spectrometry (GC-MS), an electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrate that the combination of GC-MS and GC-IMS effectively distinguishes Chinese bacon from different regions. Notably, Guangxi bacon lacks a smoky aroma, which sets it apart from the other types. However, it contains many esters that play a crucial role in its flavor profile. In contrast, phenols, including guaiacol, which is typical in smoked bacon, were present in the bacon from Sichuan, Hunan, and Shaanxi but were absent in Guangxi bacon. Furthermore, Hunan bacon exhibited a higher aldehyde content than Sichuan bacon. 2-methyl-propanol and 3-methyl-butanol were identified as characteristic flavor compounds of Zhenba bacon. This study provides a theoretical foundation for understanding and identifying the flavor profiles of Chinese bacon. Using various analytical techniques to investigate the flavor compounds is essential for effectively distinguishing bacon from different regions.

Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing.

Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic changes and formation pathways were in-depth understood. Significant alterations in volatile metabolites were observed in the withering stage. A total of 14 key odorants were identified as contributors to GOF, including 2-methylpropanal, 3-methylbutanal, 1-hexanol, nonanal, (E, E)-2,4-heptadienal, benzaldehyde, linalool, (E, E)-3,5-octadiene-2-one, ß-cyclocitral, phenylacetaldehyde, (E, E)-2,4-nonadienal, methyl salicylate, geraniol, and ß-ionone. Among them, (E, E)-2,4-heptadienal (OAV = 3913), characterized by fatty, green, and oily aromas, was considered to be the most important contributor causing GOF. Moreover, it was found that lipid degradation served as the primary metabolic pathway for GOF. This study provides a theoretical foundation for off-flavor control and quality improvement of black tea.

Gas chromatography-ion mobility spectrometry (GC-IMS) technique and its recent applications in grain research.

Grains are the primary source of food for most people worldwide and constitute a major source of carbohydrates. Many novel technologies are being employed to ensure the safety and reliability of grain supply and production. Gas chromatography-ion mobility spectrometry (GC-IMS) can effectively separate and sensitively detect volatile organic compounds. It possesses advantages such as speed, convenience, high sensitivity, no pretreatment, and wide applicability. In recent years, many studies have shown that the application of GC-IMS technology for grain flavor analysis can play a crucial role in grains. This article elucidates the working principle of GC-IMS technology, reviews the application of GC-IMS in grains in the past 5 years. GC-IMS technology is mainly applied in four aspects in grains. In grain classification, it distinguishes varieties, quality, origin, production year, and processing methods based on the trace differences in volatile organic compounds, thereby fulfilling various grain classification requirements such as origin tracing, geographical indication product recognition, variety identification, production year identification, and detection of counterfeit and inferior grain samples. In optimizing the processing technology of grains and their products, it can improve food flavor, reduce undesirable flavors, and identify better processing parameters. In grain storage, it can determine the storage time, detect spoilage phenomena such as mold and discoloration during storage, eliminate pests affecting storage, and predict the vitality of seeds after storage. In aroma evaluation of grains and their processed products, it can assess the impact of new raw materials, new technologies, fermentation processes, and even oral processing on the quality of grain products. This article also summarizes the characteristics of GC-IMS technology, compiles typical grain flavor compounds, and provides prospects for the future application of GC-IMS. © 2024 Society of Chemical Industry.

Discrimination and screening of volatile metabolites in atractylodis rhizoma from different varieties using headspace solid-phase microextraction-gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry, and ultra-fast gas chromatography electronic nose.

Atractylodis rhizoma is a common bulk medicinal material with multiple species. Although different varieties of atractylodis rhizoma exhibit variations in their chemical constituents and pharmacological activities, they have not been adequately distinguished due to their similar morphological features. Hence, the purpose of this research is to analyze and characterize the volatile organic compounds (VOCs) in samples of atractylodis rhizoma using multiple techniques and to identify the key differential VOCs among different varieties of atractylodis rhizoma for effective discrimination. The identification of VOCs was carried out using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), resulting in the identification of 60 and 53 VOCs, respectively. The orthogonal partial least squares discriminant analysis (OPLS-DA) model was employed to screen potential biomarkers and based on the variable importance in projection (VIP ≥ 1.2), 24 VOCs were identified as critical differential compounds. Random forest (RF), K-nearest neighbor (KNN) and back propagation neural network based on genetic algorithm (GA-BPNN) models based on potential volatile markers realized the greater than 90 % discriminant accuracies, which indicates that the obtained key differential VOCs are reliable. At the same time, the aroma characteristics of atractylodis rhizoma were also analyzed by ultra-fast gas chromatography electronic nose (Ultra-fast GC E-nose). This study indicated that the integration of HS-SPME-GC-MS, HS-GC-IMS and ultra-fast GC E-nose with chemometrics can comprehensively reflect the differences of VOCs in atractylodis rhizoma samples from different varieties, which will be a prospective tool for variety discrimination of atractylodis rhizoma.

Membrane-Based Pulsed Sampling Method for Extended Dynamic Range of Ion Mobility Spectrometry.

Ion mobility spectrometry (IMS) has been widely studied and applied as an effective analytical technology for the on-site detection of volatile organic compounds (VOCs). Despite its superior selectivity compared with most gas sensors, its limited dynamic range is regarded as a major drawback, limiting its further application in quantitative measurements. In this work, we proposed a novel sample introduction method based on pulsed membrane adsorption, which effectively enhanced IMS's ability to measure analytes at higher concentrations. Taking N-methyl-2-pyrrolidone (NMP) as an example, this new sampling method expanded the dynamic range from 1 ppm to 200 ppm. The working principle and measurement strategy of this sampling method were also discussed, providing new insights for the design and application of IMS-based instruments.

Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS.

Cinnamon is one of the most popular spices worldwide, and volatile organic compounds (VOCs) are its main metabolic products. The misuse or mixing of cinnamon on the market is quite serious. This study used gas chromatography-ion migration spectroscopy (GC-IMS) technology to analyze the VOCs of cinnamon samples. The measurement results showed that 66 VOCs were detected in cinnamon, with terpenes being the main component accounting for 45.45%, followed by aldehydes accounting for 21.21%. The content of esters and aldehydes was higher in RG-01, RG-02, and RG-04; the content of alcohols was higher in RG-01; and the content of ketones was higher in RG-02. Principal component analysis, cluster analysis, and partial least squares regression analysis can be performed on the obtained data to clearly distinguish cinnamon. According to the VIP results of PLS-DA, 1-Hexanol, 2-heptanone, ethanol, and other substances are the main volatile substances that distinguish cinnamon. This study combined GC-IMS technology with chemometrics to accurately identify cinnamon samples, providing scientific guidance for the efficient utilization of cinnamon. At the same time, this study is of great significance for improving the relevant quality standards of spices and guiding the safe use of spices.

Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry Analysis.

In the current study, an electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study results indicate that an E-nose combined with an LDA and GC-IMS combined with an OPLS-DA can effectively distinguish between the two types of beef tallow. Compared with ordinary beef tallow, the E-nose sensors of intense flavor beef tallow have stronger response signals to sulfides, terpenes, and nitrogen oxides. A total of 22 compounds contribute to making the flavor of intense flavor beef tallow more typical and richer; in contrast, ethyl acetate was the main aroma-active compound found in the ordinary beef tallow. Sulfur-containing compounds and terpenoids might be the key substances that cause sensory flavor differences between the two types of beef tallow. In conclusion, the results of this study clarify the characteristics and differences of the two types of beef tallow and provide an enhanced understanding of the differences in the flavors of the two types of beef tallow.

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS.

This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of quinoa and germinated quinoa was obtained when roasted at 160 °C for 15 min. Then, a total of 34 and 80 volatile organic compounds (VOCs) of quinoa and germinated quinoa roasted at 160 °C for 15 min were determined using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Germination and roasting effectively reduced the contents of VOCs that produced undesirable flavor. Moreover, germination improved the floral aromas, while roasting mainly produced caramel, cocoa, and roasted nut aromas of quinoa. This study indicated that germination and roasting treatments might serve as promising processing methods to improve the flavor of quinoa.