Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS

文献类型： 外文期刊

第一作者： Wu, Songheng

作者： Wu, Songheng;Chen, Bingjie;Wang, Xiao;Wang, Chunfang;Zhang, Yi;Qiao, Yongjin;Hu, Yinxiong;Cai, Xiaoyun;Qiao, Yongjin

作者机构：

关键词： Sweet corn beverage; Spray-drying; HS-GC-IMS; HS-SPME-GC-MS; Volatile flavor components

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 27 卷

页码：

收录情况： SCI

摘要： Steaming and spray-drying are widely used to convert sweet corn into convenient beverage powders, providing advantages in terms of shelf stability and consumer convenience. However, these processes can change the aroma of beverages, potentially affecting consumer acceptance. In this study, HS-SPME-GC-MS and HS-GC-IMS were used to analyze the volatile components of sweet corn beverages to determine the effect of steaming and spray-drying on the aroma. A total of 21 key volatile components were identified. (E, E)-2,4-Decadienal and 2,3-Butanedione dominate the aroma of all samples and are major contributors to the characteristic aroma of beverages. Steaming enhances the fatty and soapy aroma of beverages, but reduces the esters that give the fruity aroma. Spray-drying reduced esters but enhanced the strength of aldehydes and ketones, enhancing the malt and butter aroma of beverages. This study provides a reference for flavor adjustment and process optimization in the production process of sweet corn beverages.

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