Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS
oleh: SUN Jia-qing, FENG Tao, ZHANG Can, ZHANG Kang-yi
| Format: | Article |
|---|---|
| Diterbitkan: | Academy of National Food and Strategic Reserves Administration 2021-01-01 |
Deskripsi
Corn was used as the research material, based on gas chromatography ion mobility spectroscopy (Gc-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of corn were analyzed under 9 different treatments, including frying, steaming, boiling, quick freezing, precooling, freeze-drying, bleaching and dyeing, washing, and so on. The results showed that there were n-hexanal, 1-octen-3-ol, octanol, 2-pentylthiazole and other compounds in corn under all different treatment methods. The kinds of volatile organic compounds were the same, but the contents were different.