Volatile flavor substances treated by high-pressure steam (HPS), high-pressure steam-high-temperature short-time roasting (HPS-HTSR), and high-pressure steam-low-temperature long-time roasting (HPS-LTLR) of buckwheat were studied.First, the volatile components in the treated buckwheat were separated and identified with the help of solid-phase microextraction (SPME) and gas chromatography (GC-MS).The identified volatile components were analyzed using principal component analysis (PCA).Finally, the odor activity value (OAV) was calculated to determine the components that contributed more to the primary flavor substance of the treated sweet buckwheat.Results showed that the treated buckwheat found 50 volatile flavor substances.Among them, aldehydes and terpenoids contributed the most to the HPS-treated buckwheat flavor, aldehydes, terpenoids, and pyrazines contributed the most to the HPS-HTSR-treated buckwheat flavor, and aldehydes contributed the most to the HPS-LTLR-treated post-buckwheat flavor.Principal component analysis showed that the cumulative contribution of three principal components of volatile flavor substances in buckwheat after high-pressure steaming and roasting treatment reached 92.69%.By calculating the scores of volatile flavor substances of buckwheat after different treatments, it could be concluded that the highest score of buckwheat treated with HPS and HPS-HTSR, followed by the lowest score so that the HPS-LTLR treatment of sweet buckwheat.By calculating the OAV, the critical flavor substances of the HPS-treated buckwheat were hexanal, salicylaldehyde, and decanal, the critical flavor substances of the HPS-HTSR-treated buckwheat were salicylaldehyde, 2,5-dimethylhydrazine, 2,5-dimethyl-3-ethylpyrazine, and 2,6-diethyl-3-methyl pyrazine, and the critical flavor substances of the HPS-LTLR-treated buckwheat were salicylaldehyde and nonanal.
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