京甜紫花糯2号玉米软罐头加工过程中风味成分变化

FLAVOR COMPOSITION CHANGES DURING"JINGTIAN No. 2"WAXY CORN SOFT CAN PROCESSING

采用顶空固相微萃取(HS-SPME)技术与气-质联用技术结合,分析京甜紫花糯2号玉米软罐头加工过程中风味成分变化。结果表明,在鲜样、烫漂及高温高压杀菌后的京甜紫花糯2号玉米中分别检测到30、29和39种风味化合物,这些成分可归类为:含硫类、酯类、醛类、醇类、酮类、烃类、芳香族类、酸类、呋喃类和含氮类化合物。在糯玉米软罐头成品的风味成分中,含硫类、醇类、醛类和酸类化合物分别占化合物总数的65.55%、9.62%、4.81%和4.36%。京甜紫花糯2号玉米加工过程中风味物质的总峰面积增加,尤其是含硫类、酯类、芳香族类、酸类等化合物最为显著,这些物质对形成京甜紫花糯2号玉米软罐头特有的风味起到重要的作用。

HS-SPME and GC /MS were used to analyze the changing of flavor components of＂Jingtian No. 2＂waxy corn during the soft can processing. The results showed that 30 flavor compounds in fresh corn,29 in blanched corn,and 39 in corn after high temperature and high pressure treatments were detected,respectively. The flavor compounds were classified into the following groups： sulfur,esters,aldehydes,alcohols,ketones,hydrocarbons,aromatics,acids, furans and nitrogen-containing compounds. It was found that contents of sulfur, alcohols, aldehydes and acids compounds were about 65. 55% ,9. 62% ,4. 81% and 4. 36% ,respectively,in final soft can product of waxy corn. The total peak area of flavor compounds increased during the processing,especially the groups of sulfur,esters, aromatics and acids compounds. These compounds played important roles for forming the specific flavor of＂Jiantian No. 2＂corn soft can.