本文采用固相微萃取-气质联用技术（SPME-GC-MS）对生鲜玉米汁、常压杀菌、中温杀菌、高温杀菌、超高压（UHP）、超高温瞬时杀菌（UHT）处理甜玉米汁饮料样品进行风味检测。结果显示D-柠檬烯、月桂烯等是生鲜甜玉米汁饮料中的主要风味成分。D-柠檬烯有似鲜花的清淡香气，月桂烯具有什锦水果香，其含量均随热杀菌强度增加而逐渐降低，在生鲜甜玉米汁饮料中最高，分别为14.18 mg/L 和2.71 mg/L。二甲基硫醚具有“甜玉米清香”，是热杀菌甜玉米汁饮料的标志性成分，在生鲜甜玉米汁和超高压处理甜玉米汁样品中均未检出，其只出现在经过热杀菌处理的甜玉米汁饮料中，高温杀菌处理组含量最高可达32.48 mg/L，中温杀菌组、UHT组、常压杀菌组含量分别为15.07 mg/L、11.43 mg/L、9.16 mg/L。研究结果还表明不同杀菌方式样品的萜烯、醇类、醚类等风味成分有显著区别，非热杀菌和低强度热杀菌能较好地保持甜玉米汁饮料的原有风味，热杀菌产生的二甲基硫醚等风味物质能赋予热杀菌甜玉米汁饮料独特的清香味。

A combination of solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) was used to study the effects of different sterilizations [fresh corn beverage, treated atmospheric pressure sterilization, medium temperature sterilization, high temperature sterilization, ultra high pressure (UHP) and ultra-high temperature instantaneous sterilization (UHT)] on the aroma substances in sweet corn beverage. In this experiment, D-limonene and myrcene were the main flavor components in fresh sweet corn beverage. D-limonene had a delicate, flower like fragrance, and myrcene was provided with fruit aroma. The contents of D-limonene and myrcene in fresh corn beverage were 14.18 mg/L and 2.71 mg/L, respectively. After sterilization, the content of D-limonene and myrcene decreased. Dimethyl sulfide is an essential hallmark component of heat-sterilized corn beverage, which was not detected in fresh corn beverage and UHP group. Dimethyl sulfide has “sweet corn fragrance” and dimethyl sulfide only appeared in heat sterilization. Among the treated sweet corn beverages, the content of dimethyl sulfide in the high temperature sterilization treatment group was up to 32.48 mg/L, and the contents were 15.07 mg/L, 11.43 mg/L and 9.16 mg/L in the medium temperature sterilization group, UHT group and atmospheric pressure sterilization group, respectively. The results also showed that the sweet corn flavor components such as terpenes, alcohols and ethers for different sterilization methods were significantly different. Non-thermal sterilization and low-intensity heat sterilization can better maintain the original flavor of sweet corn, and heat sterilization beverage produced a flavoring substance such as dimethyl sulfide to impart a unique fragrance to the heat-sterilized sweet corn beverage.

广东省科技项目（2016B020203003）；广东省自然科学基金项目（2015A030312001）