Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
文献类型： 外文期刊
作者： Zhang, Kangyi 1 ; Gao, Lingling 1 ; Zhang, Can 1 ; Feng, Tao 2 ; Zhuang, Haining 3 ;
作者机构： 1.Henan Acad Agr Sci, Inst Agr Prod Proc, Zhengzhou, Peoples R China
2.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai, Peoples R China
3.Shanghai Urban Construct Vocat Coll, Sch Hlth & Soc Care, Shanghai, Peoples R China
关键词： corn; gas chromatography ion mobility spectrometry; gas chromatography-mass spectrometry; flavor; treatments
期刊名称：FRONTIERS IN CHEMISTRY （ 影响因子：5.545； 五年影响因子：5.869 ）
ISSN： 2296-2646
年卷期： 2022 年 10 卷
页码：
收录情况： SCI
摘要： To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.
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