核农学报2011，Vol.25Issue(5)：980-987,8.
贮藏过程中京甜紫花糯2号玉米软罐头的主要挥发性风味成分的变化
CHANGES OF FLAVOR COMPOUNDS IN ＂JINGTIAN No.2＂ WAXY CORN SOFT CAN DURING STORAGE
摘要
Abstract
Head space solid phase microextraction combined with gas chromatography-mass spectrometry（HS-SPME-GC/MS） were used to identify the variety and amount of volatile flavor compounds in ＂Jingtian No.2＂ soft can at different storage time.Meanwhile,the organoleptic qualities of aroma and off-flavor were evaluated,relationship between sensory attributes and the volatile composition of ＂Jingtian No.2＂ soft can were analyzed by using partial least squares regression（PLSR）.volatile components of 39 were detected in ＂Jingtian No.2＂ soft can fresh samples,mainly composed of sulfur,aldehydes,alcohols and acids.Relative content of sulfur significantly decreased to its 65.55%,54.67%,23.15%,15.5%,2.45% and 1.76% after storage 2,4,6,8,10 months,respectively.The aroma components changed a lot after 10 months,aldehydes and acids were increased to 14.17% and 14.55%,respectively,but alcohols decreased to 2.78%.The characteristic aroma components sulfur,aldehydes and alcohols in ＂Jingtian No.2＂ soft can were positively correlated with aroma and off-flavor,ketones and furans were positively correlated with aroma and negatively with off-flavor,aromatic and nitrogen-containing were some negatively correlated with off-flavor.关键词
甜糯玉米/风味物质/变化/偏最小二乘回归分析法Key words
waxy corn/flavor composition/changes/PLSR分类
轻工纺织引用本文复制引用
宋江峰,李大婧,刘春泉..贮藏过程中京甜紫花糯2号玉米软罐头的主要挥发性风味成分的变化[J].核农学报,2011,25(5):980-987,8.基金项目
江苏省农业科技自主创新资金项目[CX（11）2067] （）
