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- W2385084990 abstract "HS-SPME and GC /MS were used to analyze the changing of flavor components ofJingtian No. 2waxy corn during the soft can processing. The results showed that 30 flavor compounds in fresh corn,29 in blanched corn,and 39 in corn after high temperature and high pressure treatments were detected,respectively. The flavor compounds were classified into the following groups: sulfur,esters,aldehydes,alcohols,ketones,hydrocarbons,aromatics,acids, furans and nitrogen-containing compounds. It was found that contents of sulfur, alcohols, aldehydes and acids compounds were about 65. 55% ,9. 62% ,4. 81% and 4. 36% ,respectively,in final soft can product of waxy corn. The total peak area of flavor compounds increased during the processing,especially the groups of sulfur,esters, aromatics and acids compounds. These compounds played important roles for forming the specific flavor ofJiantian No. 2corn soft can." @default.
- W2385084990 created "2016-06-24" @default.
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- W2385084990 date "2010-01-01" @default.
- W2385084990 modified "2023-09-23" @default.
- W2385084990 title "FLAVOR COMPOSITION CHANGES DURINGJINGTIAN No. 2WAXY CORN SOFT CAN PROCESSING" @default.
- W2385084990 hasPublicationYear "2010" @default.
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