Three varieties of sea buckthorn wakame powder from Xinjiang, namely, ‘Shenqiuhong’, ‘Zhuang Yuanhuang’, and ‘Alieyi’, were used as research materials to investigate the quality characteristics and volatile composition of different varieties of sea buckthorn powder.The physicochemical properties, nutritional quality, and volatile components were analyzed by chemical methods and gas phase ion mobility chromatography (GC-IMS).Their qualities were comprehensively evaluated using principal component analysis.Results showed that there were significant differences between the quality characteristics and volatile components of different varieties of sea buckthorn wakame powder.Among them, ‘Alieyi’ sea buckthorn wakame powder contained more protein, ash, dietary fiber, total phenols, flavonoids, amino acids, and calcium.‘Zhuang Yuanhuang’ sea buckthorn wakame powder was brighter in color, with the highest contents of vitamin C, unsaturated fatty acids, potassium element, and selenium and the highest DPPH free radical scavenging ability and ferric ion reducing antioxidant power.‘Shenqiuhong’ sea buckthorn wakame powder had the highest contents of crude fat, magnesium, and iron.A total of 36 volatile substances were identified from three varieties of sea buckthorn wakame powder using GC-IMS.The main characteristic aroma components included alcohols, ketones, aldehydes, esters, and acids.(Z)-3-hexen-1-ol were the key volatile components.It indicated that the main body aroma of sea buckthorn wakame powder had a grassy flavor.‘Shenqiuhong’ had the highest relative content of the main aroma-presenting substances (Z)-3-Hexen-1-ol (6.65%), with a good intensity of aroma.The comprehensive evaluation via principal component analysis revealed that ‘Shenqiuhong’ wakame powder had the best comprehensive quality (0.54 points).This study provided a theoretical basis for the subsequent production and processing of sea buckthorn wakame powder and the application of in-depth development.
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