Exploiting the relationship between the nutritional properties of seeds and the genetic background constitutes an essential analysis, which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other edible plant structure. This is an important aspect when aiming at improving the nutritional characteristics of crops, including those of Chenopodium quinoa Willd. (quinoa), which has the potential to contribute to food security worldwide. Previous works have already described changes in the nutritional properties of quinoa seeds due to the influence of the environment, the genotype, or their interaction. However, there is an important limitation in the analyses carried out, including the outcomes that can be translated into agronomical practices and their effect on seed quality. In the present study, several seed nutritional-related parameters were analyzed in 15 quinoa cultivars grown in a particular environmental context. Important agronomical and nutritional differences were found among cultivars, such as variations in mineral or protein contents and seed viability. More importantly, our analyses revealed key correlations between seed quality-related traits in some cultivars, including those that relate yield and antioxidants or yield and the germination rate. These results highlight the importance of considering the genotypic variation in quinoa when selecting improved quinoa varieties with the best nutritional characteristics for new cultivation environments.

Geisha arabica coffee from Panama is featured in the world specialty coffee market. Its quality is assessed by sensory analysis with a panel of experts over several days. However, there is a risk of commercial fraud where cheaper coffees are mixed with pure specialty coffees. For these reasons, having an electronic nose (EN) device proves advantageous in supporting the cupping panel. It allows a greater number of fragrance and aroma analyses to be conducted per day, providing more objective results. In this study, an experimental EN equipped with a metal oxide semiconductor (MOS) gas sensor array was used. Olfactory evaluation of ground and infused Geisha coffee of different roast levels, brewing process, and purity was studied by EN, sensory analysis and chromatography. The sensory analysis perceived significant differences in fragrance and aromas in the light and dark roast levels of the samples. A total of 57 volatile organic compounds (VOC) were studied by gas chromatography. The EN data were analyzed chemometrically with principal component analysis (PCA) and predictive partial least squares (PLS). The data variances for two components were explained with values greater than 82%. The EN demonstrated its ability to differentiate the three levels of roasting, two production processes, and adulteration in the analyzed samples.

Aronia, haskap, and goji berries are characterized by their high content of bioactive compounds and their beneficial health properties as well as their resistance to harsh agronomic conditions. In this work, cultivars of these species growing in a mountainous region of central-western Spain were characterized by analyzing physicochemical parameters and bioactive compounds. Goji fruits showed the highest total soluble solid content and the lowest acidity values. The sugar profile suggested that goji cultivars will have a higher sweetness due to higher fructose and glucose content. However, aronia cultivars will be the least sweet due to their high sorbitol content. The total organic acid content was much higher in aronia and haskap than in goji fruits, and the profile varied according to species. The total phenolic content was significantly higher in aronia fruits. A total of 15 phenolic compounds were detected, with anthocyanins being predominant in aronia and haskap berries; however, they were not detected in goji fruits. Nevertheless, carotenoid compounds were found in goji berries and not detected in aronia and haskap fruits. Aronia fruits showed the highest antioxidant capacity compared to haskap and goji fruits. The PCA analysis classified the samples to determine which parameters have the greatest influence.

Goji berries (Lycium barbarum L.) are considered a functional food due to their high content of bioactive compounds with demonstrated health benefits. This study evaluated four cultivars (G3, G4, G5, and G7) that grown under Mediterranean climate conditions, focusing on their physicochemical properties, bioactive compound, and aromatic profiles to assess their suitability for fresh consumption or incorporation into food products. G4 exhibited the most favorable physicochemical characteristics, with the highest total soluble solids and sugar content. G5 stood out for its lower titratable acidity and highest ripening index, indicating desirable flavor attributes. Concerning bioactive compounds, G3 and G4 showed the highest total phenolic content, being neochlorogenic acid, the predominant. G5 was notable for its high carotenoid content, particularly zeaxanthin. These compounds significantly contributed to antioxidant activity. Volatile organic compounds (VOCs) profile revealed aldehydes as the dominant chemical family, being hexanal the most abundant. G5 and G7 exhibited the highest total VOC concentrations. Principal component analysis grouped G3 and G4 based on their high sugar and phenolic content, while G5 and G7 were characterized by their complex aromatic profiles.