Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.)
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 tha...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001864 |
| _version_ | 1797798665794879488 |
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| author | Bing Zhang Kun Li Hao Cheng Jianguang Hu Xitao Qi XinBo Guo |
| author_facet | Bing Zhang Kun Li Hao Cheng Jianguang Hu Xitao Qi XinBo Guo |
| author_sort | Bing Zhang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-13T04:07:16Z |
| format | Article |
| id | doaj.art-5cdd93ac38f446b78dad48c241f3a49a |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:16Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-5cdd93ac38f446b78dad48c241f3a49a2023-06-21T06:59:43ZengElsevierFood Chemistry: X2590-15752023-06-0118100743Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.)Bing Zhang0Kun Li1Hao Cheng2Jianguang Hu3Xitao Qi4XinBo Guo5School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou 510640, ChinaCrop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou 510640, ChinaCrop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, ChinaCrop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China; Corresponding authors.School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou 510640, China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2590157523001864Sweet cornThermal treatmentsVolatilesFatty acidsAroma formationRelative odor activity values |
| spellingShingle | Bing Zhang Kun Li Hao Cheng Jianguang Hu Xitao Qi XinBo Guo Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.) Food Chemistry: X Sweet corn Thermal treatments Volatiles Fatty acids Aroma formation Relative odor activity values |
| title | Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.) |
| title_full | Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.) |
| title_fullStr | Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.) |
| title_full_unstemmed | Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.) |
| title_short | Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.) |
| title_sort | effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn zea mays l |
| topic | Sweet corn Thermal treatments Volatiles Fatty acids Aroma formation Relative odor activity values |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001864 |
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