摘要
风味是评价鲜食玉米食用品质的重要指标,为探究不同类型鲜食玉米挥发性风味的物质组成及含量的差异,以农科糯323等6个玉米品种鲜果穗为试验材料,采用电子鼻和气相色谱-离子迁移谱联用(GC-IMS)技术对鲜食玉米挥发性风味物质进行检测分析,并结合相对气味活度值(ROAV)评价各挥发性风味物质对鲜食玉米整体风味的贡献程度。结果表明,在6个参试鲜食玉米品种中共鉴定到34种挥发性风味物质,包含10种酯类化合物(34.68%~26.74%)、8种醛类化合物(28.46%~21.22%)、6种醇类化合物(10.33%~6.04%)、5种酮类化合物(14.74%~9.87%)、2种醚类化合物(10.05%~6.94%)和3种其他类化合物。GC-IMS指纹图谱显示,挥发性风味物质含量的差异是造成不同类型鲜食玉米特征风味差异的重要因素。通过分析ROAV确定了5个鲜食玉米共有的关键香气成分和23个差异性特征风味物质。农科糯323的挥发性风味物质总体释放量最多,其次是京科甜608。异戊醛对农科糯336、京紫糯219、京科糯768和京科甜608籽粒的总体风味贡献值最大,3-辛酮对农科糯323和京科糯2000的总体风味贡献值最大。研究结果为鲜食玉米挥发性风味物质的分析评价及特征风味精准调控提供理论依据。
Flavor is an important indicator of the edible quality of fresh corn.In order to explore the composition and content differences of volatile flavor compounds in different types of fresh corn,in this study,6 different types of fresh corn varieties including NKN 323 were used as materials,and electronic nose technology and gas chromatography ion mobility spectrometry(GC-IMS)technology were used to detect the volatile flavor compounds in fresh corn to evaluate the contribution of volatile flavor compounds to the overall flavor of fresh corn by relative odor activity value(ROAV).The results showed that a total of 34 volatile flavor compounds were identified,including 10 esters(34.68%~26.74%),8 aldehydes(28.46%~21.22%),6 alcohols(10.33%~6.04%),5 ketones(14.74%~9.87%),2 ethers(10.05%~6.94%)and 3 other compounds.GC-IMS fingerprints showed that the difference of volatile flavor compounds content important which caused the difference of characteristic flavor of different types of fresh corn.5 common key aroma components and 23 different characteristic flavor compounds of fresh corn were identified by ROAV.The total release of volatile flavor compounds of different types of varieties was NKN323,followed by JKT608.Isovaleraldehyde contributed the most to the overall flavor of NKN336,JZN219,JKN768 and JKT608,while 3-octanone contributed the most to the overall flavor of NKN323 and JKN2000.Above results provided theoretical basis for the analysis and evaluation of volatile flavor compounds in fresh corn and the precise control of characteristic flavor.
作者
史亚兴
董会
徐丽
樊艳丽
刘辉
史亚民
俞嫒年
高宁
赵久然
卢柏山
王荣焕
SHI Yaxing;DONG Hui;XU Li;FAN Yanli;LIU Hui;SHI Yamin;YU Ainian;GAO Ning;ZHAO Jiuran;LU Baishan;WANG Ronghuan(Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding,Maize Research Institute,Beijing Academy ofAgriculture and Forestry Sciences,Beijing 100097,China)
出处
《中国农业科技导报》
CAS
CSCD
北大核心
2024年第11期143-156,共14页
Journal of Agricultural Science and Technology
基金
北京市农林科学院科技创新能力建设专项(KJCX20220102)
现代农业产业技术体系北京市创新团队建设专项(BAIC02-2023)。
