Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.)
文献类型： 外文期刊
作者： Zhang, Bing 1 ; Li, Kun 2 ; Cheng, Hao 1 ; Hu, Jianguang 2 ; Qi, Xitao 2 ; Guo, XinBo 1 ;
作者机构： 1.South China Univ Technol, Engn Res Ctr Starch & Vegetable Prot Proc, Sch Food Sci & Engn,Minist Educ, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Crop Res Inst, Key Lab Crops Genet Improvement Guangdong Prov, Guangzhou 510640, Peoples R China
关键词： Sweet corn; Thermal treatments; Volatiles; Fatty acids; Aroma formation; Relative odor activity values
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 18 卷
页码：
收录情况： SCI
摘要： This study analyzed the effects of thermal processing on volatiles and fatty acids in sweet corn. There were 27 volatiles measured in fresh samples, and 33, 21, and 19 volatiles identified in the steaming, blanching, and roasting groups, respectively. Relative odor activity values (ROAVs) showed that characteristic aroma-active volatiles of sweet corn after thermal treatments included: (E)-2-nonenal, 1-octen-3-ol, beta-myrcene, dimethyl trisulfide, 1-(4,5-dihydro-2-thiazolyl)-ethanone, and D-limonene. Thermal treatments significantly increased the unsaturated fatty acids (oleic acid and linolenic acid) of sweet corn by 110 to 183% compared to fresh samples. Meanwhile, many characteristic volatiles were found that derived from the oxidative cleavage of fatty acids. The sweet corn aroma obtained by steaming for 5 min was considered the closest to fresh corn. Our research provided insight into aroma composition of different thermally processed sweet corn and laid the foundation for further exploring the sources of aroma compounds in thermally processed sweet corn.
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