Influence of the Nutritional Composition of Quinoa (Chenopodium quinoa Willd.) on the Sensory Quality of Cooked Quinoa

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 (<i>p</i> < 0.05). Quinoa with high starch, high VB1, moderate fat, moderate moisture, low protein, low crude fiber, low ash and low saponin content had better cooking quality and was more popular. Electronic tongue analysis showed that the sweet response value of cooked quinoa was the highest, followed by the bitter response value. No. 12 and No. 9 cooked quinoa samples had the best comprehensive taste, the highest sensory score and the best cooking quality. This study preliminarily clarified the relationship between the content of different nutritional components in quinoa and its sensory quality, which could provide reference for the selection of raw materials and breeding of quinoa varieties for different processing purposes.