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

doi:10.13304/j.nykjdb.2024.0708

Abstract

Abstract:

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.

Key words: fresh corn, GC-IMS, ROAV, volatile flavor compounds

摘要：

风味是评价鲜食玉米食用品质的重要指标，为探究不同类型鲜食玉米挥发性风味的物质组成及含量的差异，以农科糯323等6个玉米品种鲜果穗为试验材料，采用电子鼻和气相色谱-离子迁移谱联用（GC-IMS）技术对鲜食玉米挥发性风味物质进行检测分析，并结合相对气味活度值（ROAV）评价各挥发性风味物质对鲜食玉米整体风味的贡献程度。结果表明，在6个参试鲜食玉米品种中共鉴定到34种挥发性风味物质，包含10种酯类化合物（34.68%~26.74％）、8种醛类化合物（28.46%~21.22％）、6种醇类化合物（10.33%~6.04％）、5种酮类化合物（14.74%~9.87％）、2种醚类化合物（10.05%~6.94％）和3种其他类化合物。GC-IMS指纹图谱显示，挥发性风味物质含量的差异是造成不同类型鲜食玉米特征风味差异的重要因素。通过分析ROAV确定了5个鲜食玉米共有的关键香气成分和23个差异性特征风味物质。农科糯323的挥发性风味物质总体释放量最多，其次是京科甜608。异戊醛对农科糯336、京紫糯219、京科糯768和京科甜608籽粒的总体风味贡献值最大，3-辛酮对农科糯323和京科糯2000的总体风味贡献值最大。研究结果为鲜食玉米挥发性风味物质的分析评价及特征风味精准调控提供理论依据。

关键词: 鲜食玉米, GC-IMS, ROAV, 挥发性风味物质

CLC Number:

S513

Yaxing SHI, Hui DONG, Li XU, Yanli FAN, Hui LIU, Yamin SHI, Ainian YU, Ning GAO, Jiuran ZHAO, Baishan LU, Ronghuan WANG. Flavor Differences of Different Types of Fresh Corn Based on Electronic Nose and GC-IMS Technology[J]. Journal of Agricultural Science and Technology, 2024, 26(11): 143-156.

史亚兴, 董会, 徐丽, 樊艳丽, 刘辉, 史亚民, 俞嫒年, 高宁, 赵久然, 卢柏山, 王荣焕. 基于电子鼻和GC-IMS技术分析不同类型鲜食玉米的风味差异[J]. 中国农业科技导报, 2024, 26(11): 143-156.

Figures/Tables 11

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传感器编号 Sensor number	传感器名称 Sensor name	性能描述 Performance description
1	W1C	对芳香成分灵敏，苯类 Sensitive to aromatic components， benzene
2	W5S	对氮氧化合物很灵敏 Sensitive to nitrogen oxides
3	W3C	对芳香成分灵敏，氨类 Sensitive to aromatic components， ammonia
4	W6S	对氢化物灵敏 Sensitive to hydride
5	W5C	对短链烷烃芳香成分灵敏 Sensitive to aromatic components of short chain alkanes
6	W1S	对甲基类灵敏 Sensitive to methyl
7	W1W	对硫化物灵敏 Sensitive to sulfide
8	W2S	对醇类、醛酮类灵敏 Sensitive to alcohols， aldehydes and ketones
9	W2W	对芳香成分、有机硫化物灵敏 Sensitive to aromatic components and organic sulfides
10	W3S	对长链烷烃灵敏 Sensitive to long chain alkanes

传感器编号 Sensor number	传感器名称 Sensor name	性能描述 Performance description
1	W1C	对芳香成分灵敏，苯类 Sensitive to aromatic components， benzene
2	W5S	对氮氧化合物很灵敏 Sensitive to nitrogen oxides
3	W3C	对芳香成分灵敏，氨类 Sensitive to aromatic components， ammonia
4	W6S	对氢化物灵敏 Sensitive to hydride
5	W5C	对短链烷烃芳香成分灵敏 Sensitive to aromatic components of short chain alkanes
6	W1S	对甲基类灵敏 Sensitive to methyl
7	W1W	对硫化物灵敏 Sensitive to sulfide
8	W2S	对醇类、醛酮类灵敏 Sensitive to alcohols， aldehydes and ketones
9	W2W	对芳香成分、有机硫化物灵敏 Sensitive to aromatic components and organic sulfides
10	W3S	对长链烷烃灵敏 Sensitive to long chain alkanes

时间 Time/min	漂移气流速 EPC1/（mL·min^-1）	载气流速 EPC2/（mL·min^-1）
0	150	2
2	150	2
10	150	10
20	150	100
25	150	150
30	150	150

时间 Time/min	漂移气流速 EPC1/（mL·min^-1）	载气流速 EPC2/（mL·min^-1）
0	150	2
2	150	2
10	150	10
20	150	100
25	150	150
30	150	150

序号 Number	化合物名称 Compound name	CAS#	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention time/s	迁移时间 Migration time/ms	相对含量 Relative content/%
序号 Number	化合物名称 Compound name	CAS#	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention time/s	迁移时间 Migration time/ms	农科糯336 NKN336	京紫糯219 JZN219	京科糯768 JKN768	京科糯2000 JKN2000	农科糯323 NKN323	京科甜608 JKT608
1	苯基甲醇 Phenylmethanol	C100516	C₇H₈O	1 036.90	293.93	1.81	0.75	1.20	0.84	0.74	0.96	0.64
2	2-戊醇 Pentan-2-ol	C6032297	C₅H₁₂O	1 156.40	472.96	1.42	2.86	2.63	2.02	2.94	2.48	3.77
3	2-己醇 2-Hexanol	C626937	C₆H₁₄O	1 187.00	530.59	1.30	0.43	0.33	0.36	0.46	0.47	0.52
4	1-丁醇（D） 1-Butanol（D）	C71363	C₄H₁₀O	1 122.40	411.49	1.38	0.32	2.82	0.43	1.06	0.55	0.43
5	3-甲基-1-丁醇 3-Methyl-1-butanol	C123513	C₅H₁₂O	1 184.20	524.93	1.52	0.14	0.20	0.12	0.13	0.30	0.14
6	2-甲基-1-丙醇（D） 2-Methyl-1-propanol（D）	C78831	C₄H₁₀O	1 078.40	343.68	1.36	4.78	2.12	2.27	3.22	3.53	4.82
7	正戊醛 Pentanal	C110623	C₅H₁₀O	982.50	240.93	1.43	1.70	1.22	3.16	2.41	3.15	1.01
8	正己醛 Hexanal	C66251	C₆H₁₂O	1 073.60	336.97	1.56	3.47	2.32	9.00	8.60	14.56	3.08
9	庚醛（D） Heptanal（D）	C111717	C₇H₁₄O	1 156.10	472.29	1.70	3.20	3.13	3.69	1.82	2.63	4.65
10	丁醛 Butanal	C123728	C₄H₈O	893.30	190.39	1.11	2.85	3.78	2.68	3.15	2.88	2.31
11	异戊醛 3-Methylbutanal	C590863	C₅H₁₀O	907.80	197.68	1.41	2.96	5.75	2.30	1.80	1.33	4.52
12	2-甲基丁醛 2-Methylbutanal	C96173	C₅H₁₀O	876.10	182.46	1.15	1.08	0.90	0.75	0.73	0.93	1.22
13	（E）-2-己烯醛（E）-2-hexenal	C6728263	C₆H₁₀O	122 7.20	617.09	1.18	0.46	0.51	0.38	0.31	0.34	0.50
14	2-己烯醛 2-Hexenal	C505577	C₆H₁₀O	124 4.50	656.25	1.16	8.49	4.16	4.03	2.40	2.65	7.83
15	丙酸甲酯 Methyl propionate	C554121	C₄H₈O₂	907.20	197.37	1.32	2.97	4.97	2.46	2.87	2.05	3.01
16	乙酸甲酯（D） Methyl acetate（D）	C79209	C₃H₆O₂	790.30	147.54	1.20	4.39	6.70	4.26	2.08	1.89	3.25
17	异戊酸甲酯 Methy 3-methylbutanoate	C556241	C₆H₁₂O₂	102 8.50	285.04	1.19	2.80	2.56	1.70	2.88	2.94	2.88
18	甲酸异戊酯 Isoamyl formate	C110452	C₆H₁₂O₂	107 2.90	336.13	1.27	10.23	11.43	14.00	11.59	9.64	8.66
19	乙酸异戊酯 Isoamyl acetate	C123922	C₇H₁₄O₂	110 8.20	388.35	1.32	0.89	1.10	0.80	2.57	1.10	2.26