{
    "abstract": "In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, moisture and saponin were determined, and the sensory evaluation and electronic tongue analysis of cooked quinoa were carried out. The sensory quality of quinoa was comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. The results show that the contents of various nutritional components had significant effects on the sensory quality of quinoa (",
    "authors": [
        {
            "affiliation": "Environmental Science Research Institute, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Shengyuan",
            "initials": "S",
            "lastname": "Guo"
        },
        {
            "affiliation": "School of Life Science, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Chaofan",
            "initials": "C",
            "lastname": "Zhao"
        },
        {
            "affiliation": "School of Life Science, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Jiankang",
            "initials": "J",
            "lastname": "Zhou"
        },
        {
            "affiliation": "School of Life Science, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Zhuo",
            "initials": "Z",
            "lastname": "Zhang"
        },
        {
            "affiliation": "School of Life Science, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Wenting",
            "initials": "W",
            "lastname": "Wang"
        },
        {
            "affiliation": "School of Life Science, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Yuting",
            "initials": "Y",
            "lastname": "Zhu"
        },
        {
            "affiliation": "Environmental Science Research Institute, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Chuan",
            "initials": "C",
            "lastname": "Dong"
        },
        {
            "affiliation": "School of Life Science, Shanxi University, Taiyuan 030006, China.",
            "firstname": "Guixing",
            "initials": "G",
            "lastname": "Ren"
        }
    ],
    "conclusions": null,
    "copyrights": null,
    "doi": "10.3390/foods14060988\n10.32604/phyton.2023.029853\n10.3390/plants10010072\n10.1016/j.jcs.2011.10.010\n10.1002/jsfa.4158\n10.3390/ijms222111804\n10.1016/j.jcs.2016.05.004\n10.16429/j.1009-7848.2018.02.036\n10.3969/j.issn.1005-6521.2017.23.005\n10.7506/spkx1002-6630-20190408-097\n10.13386/j.issn1002-0306.2016.02.015\n10.1016/j.foodhyd.2020.106532\n10.7506/spkx1002-6630-20191029-327\n10.16429/j.1009-7848.2017.07.031\n10.1016/j.foodchem.2016.04.052\n10.1002/bip.21005\n10.13989/j.cnki.0517-6611.2017.26.029\n10.1111/1750-3841.12672\n10.3969/j.issn.1003-2576.2023.05.009\n10.1111/1750-3841.13677\n10.3969/j.issn.1005-6521.2018.09.024\n10.3390/agronomy14061194\n10.15302/j-fase-2015054\n10.1021/jf703689u\n10.1016/j.foodchem.2022.135290\n10.3390/foods13040522\n10.1016/j.foodres.2024.114108\n10.1007/s10787-022-01091-y\n10.3969/j.issn.1002-2481.2016.01.29\n10.1016/j.talanta.2013.04.079\n10.13995/j.cnki.11-1802/ts.024824\n10.1016/j.indcrop.2005.04.002\n10.1016/j.foodchem.2021.129138\n10.1016/j.tifs.2024.104574\n10.1021/jf0013499\n10.16693/j.cnki.1671-9646(X).2021.09.011\n10.16819/j.1001-7216.2019.9022\n10.13684/j.cnki.spkj.2018.10.037\n10.1016/j.foodres.2010.06.003\n10.1094/CCHEM-10-12-0126-R\n10.3390/foods11121796\n10.21608/mjae.2017.96822\n10.1002/jsfa.8980\n10.3390/molecules29204928\n10.1016/j.fshw.2022.07.025\n10.1016/j.foodhyd.2022.108320",
    "journal": "Foods (Basel, Switzerland)",
    "keywords": [
        "electronic tongue",
        "nutrients",
        "quinoa",
        "sensory evaluation"
    ],
    "methods": null,
    "publication_date": "2025-04-15",
    "pubmed_id": "40232004\n33396479\n20814881\n34769234\n27173553\n18428208\n25308337\n28267866\n18489119\n36608550\n38397499\n38448108\n36331709\n24148374\n33592364\n11368598\n35741994\n29485194\n39459296",
    "results": null,
    "title": "Influence of the Nutritional Composition of Quinoa (",
    "xml": "<Element 'PubmedArticle' at 0x788501cf4bd0>"
}