Analysis of Volatile Compounds in Sweet Corn Beverage with Different Sterilizations
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Abstract:
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.
