2018-2019年豌豆、荞麦、青稞、薏苡特征香气成分鉴定及其在加工中的变化数据集

以豆科和禾本科杂粮为研究对象，探究了热加工前后其风味成分的变化。（1）采用固相微萃取气相色谱-质谱联用和气相色谱嗅闻法对豌豆、荞麦、青稞、薏苡挥发性物质和特征香气成分进行鉴定；（2）分析豌豆、荞麦、青稞、薏苡在焙烤过程中特征香气成分的变化；（3）通过分子感官科学技术确定了焙烤前后豌豆关键风味化合物Taking legumes and gramineae coarse grains as research objects, the changes of flavor components before and after thermal processing were explored. (1) Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-olfactometry (GC-O) were used to identify the volatile substances and characteristic aroma components of pea, buckwheat, highland barley and coix seed; (2) The changes in characteristic aroma components of pea, buckwheat, highland barley and coix seed during the roasting process were analyzed; (3) The key flavor compounds of pea before and after roasting were determined via molecular sensory science technology.