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Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.)

ABSTRACT: Graphical abstract Highlights • 27 characteristic volatiles were identified in fresh sweet corn.• 33, 21, and 19 volatiles were identified in steamed, blanched, and roasted sweet corn.• Oleic acid and linoleic acid were elevated by heat treatments in sweet corn.• Most characteristic volatiles were derived from oxidative cleavage of fatty acids.• The aroma of sweet corn treated by 5 min-steaming was the closest to fresh. This study analyzed the effects of thermal processing on volatiles and fatty acids in sweet corn. There were 27 volatiles measured in fresh samples, and 33, 21, and 19 volatiles identified in the steaming, blanching, and roasting groups, respectively. Relative odor activity values (ROAVs) showed that characteristic aroma-active volatiles of sweet corn after thermal treatments included: (E)-2-nonenal, 1-octen-3-ol, beta-myrcene, dimethyl trisulfide, 1-(4,5-dihydro-2-thiazolyl)-ethanone, and d-limonene. Thermal treatments significantly increased the unsaturated fatty acids (oleic acid and linolenic acid) of sweet corn by 110 to 183% compared to fresh samples. Meanwhile, many characteristic volatiles were found that derived from the oxidative cleavage of fatty acids. The sweet corn aroma obtained by steaming for 5 min was considered the closest to fresh corn. Our research provided insight into aroma composition of different thermally processed sweet corn and laid the foundation for further exploring the sources of aroma compounds in thermally processed sweet corn.

SUBMITTER: Zhang B

PROVIDER: S-EPMC10314213 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature

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