Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis

In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substances were identified, among which aldehydes and hydrocarbons were the main volatile components. Odor activity value analysis revealed 26 aromatic compounds, with aldehydes making a significant contribution to the aroma of buckwheat. Seven key compounds that could be used to distinguish Tartary buckwheat from common buckwheat were identified. The orthogonal partial least squares-discriminant analysis was effectively used to classify Tartary buckwheat and common buckwheat from different producing areas. This study provides valuable information for evaluating buckwheat quality, breeding high-quality varieties, and enhancing rational resource development. •77 volatile compounds and 26 key aromatic compounds were identified in 40 buckwheat samples.•Aldehydes made a large contribution to the overall aroma of buckwheat, especially nonanal and trans-2-nonenal.•7 key compounds that can be used to distinguish tartary buckwheat from common buckwheat were identified.•The diversification analysis and screening model of buckwheat flavor characteristic components were established.