Flavor Differences of Different Types of Fresh Corn Based on Electronic Nose and GC-IMS Technology.

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. [ABSTRACT FROM AUTHOR]