关键词: 甜糯玉米, 风味物质, 主成分分析, 聚类分析

Abstract:

【Objective】 The main factors affecting the flavor quality of different varieties of sweet waxy corn soft can were analyzed, for exploring the possibility that using volatile components as indicators for characterization and differences, also for providing a theoretical basis for target species selection. 【Method】 The head space-solid phase microextraction (HS-SPME) method was used to extract the volatile components from six varieties of corn soft can. The extracted volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS) method. And principal component analysis and cluster analysis were adopted to investigate their flavors. 【Result】 The results showed that different species of waxy corn soft can could have inherent flavor components, the main flavor components of Longnian 2 soft can were assigned to 2, 3-dihydro-benzo furan, 2-furan methanol and furaldehyde, the major flavor components of Jingtian 1 soft can were assigned to 2, 5-dimethyl pyrazine, 3-methyl-2-thiophene carboxaldehyde, the flavor components of Jiangnanhuanuo soft were assigned to (Z) -2-heptenal. 【Conclusion】 All these component differences were in their flavor style differences.

Key words: waxy corn, flavor composition, principal components analysis, cluster analysis