Changes in Volatile Components of Maize during Storage
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Abstract:
Optimized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze changes in relative content of volatile components in maize during airtight storage at 25 ℃. The major components identified could be categorized into seven groups: alkanes, aldehydes, esters, alcohols, ketones, acids, and small amounts of other compounds. The results showed that relative content of alkanes increased; while that of acids remained at a low level, in spite of a slow increase; whereas ketones decreased slowly and remained at a low level. The relative content of alcohol, aldehydes, and esters increased during the initial 120 d storage, and then decreased. As primary contributors to the volatile components of maize during storage, the total relative content of aldehydes and esters at 180 d approximated that at 0 d. Alkanes and alcohols were not considered to be major contributors due to their high odor thresholds. After airtight-storage at 25 ℃ for 180 d, no significant off-flavors were detected as compared to that at 0 d, probably due to the moderate storage conditions.
