鲜食玉米挥发性风味成分分析技术及变化规律研究进展

Research Advances on Analysis Technology and Changes of Volatile Flavor Compounds in Fresh Corn

鲜食玉米作为一种全谷物食品,不仅含有蛋白质、氨基酸、脂肪、淀粉、可溶性糖,还富含膳食纤维、维生素及其它生物活性物质,具有调节肠道菌群、降血压、降血脂、预防癌症病变、保护视力等多种功效,开发前景广阔。鲜食玉米独特的挥发性风味是体现其食用和加工品质的重要指标,品种、加工工艺、贮藏方式等多种因素都会影响其挥发性风味物质的种类和含量。该文综述了鲜食玉米挥发性风味化合物分析技术的研究进展,阐述了鲜食玉米在加工、贮藏过程中挥发性风味成分的变化规律,为鲜食玉米挥发性风味物质的分析评价及其全谷物食品的风味品质调控提供参考。

Fresh corn is a type of whole grain food with broad development prospects,containing protein,amino acids,fat,starch and soluble sugar.And it also rich in dietary fiber,vitamins and bioactive substances.A number of positive health effects have been associated with consumption of fresh corn,such as regulation of intestinal flora,lowering of blood pressure,blood lipid levels,prevention of cancerous lesions and protective effects on eyesight.The edible quality of of fresh corn could be improved through its aroma.Volatile flavor compounds in fresh corn are determined by the variety of corn,as well as its processing and storage conditions.This paper reviewed research progress on analytic technology for assessing volatile flavor compounds in fresh corn,and introduced the influence of processing and storage on changes in volatile flavor compounds in fresh corn.These findings provide a valuable reference for accurate analysis and evaluation of volatile flavor compounds in fresh corn,and a foundation for research into flavor regulation of whole-grain fresh corn foods.