食品科学2011，Vol.32Issue(23)：47-52,6.
成熟度对糯玉米品质和风味的影响
Effect of Maturity on Quality and Flavor of Waxy Corn
摘要
Abstract
The contents of total soluble solids（TSS）,reducing sugar,vitamin C and proteins as well as the activities of peroxidase（POD） and polyphenol oxidase（PPO） in three kinds of waxy corns with different maturities were determined by SPME/GC-MS to evaluate the effect of maturity on the quality and flavor of waxy corn.The results revealed a significant difference in the quality and flavor of waxy corn with different maturities.Quality index exhibited a fluctuated change and the contents of aroma components exhibited a decreasing trend due to increasing maturity.Totally 46 volatile compounds in Yutiannuo,33 in Yukenuo,and 47 in Yunuo 3000 were detected.The major aroma components were terpenes and alcohols,altogether accounting for more than 50%.The maximum content of volatile compounds was detected in the fourth maturity period.关键词
糯玉米/成熟度/风味/品质Key words
waxy corn/maturity/flavor/quality分类
医药卫生引用本文复制引用
明建,曾顺德,郭英策,章道明,令博,赵国华..成熟度对糯玉米品质和风味的影响[J].食品科学,2011,32(23):47-52,6.基金项目
重庆市科学技术委员会重点攻关项目 （）
