Effect of Maturity on Quality and Flavor of Waxy Corn

doi:10.7506/spkx1002-6630-201123008

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 47-52.doi: 10.7506/spkx1002-6630-201123008

• Basic Research • Previous Articles Next Articles

Effect of Maturity on Quality and Flavor of Waxy Corn

MING Jian1,2，ZENG Shun-de3，GUO Ying-ce1，ZHANG Dao-ming1,2，LING Bo1，ZHAO Guo-hua1,2,*

(1. College of Food Science, Southwest University, Chongqing 400715, China； 2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China； 3. Agro-product Storage and Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China)

Online:2011-12-15 Published:2011-12-21

Abstract

Abstract: The contents of total soluble solids (TSS), reducing sugar, vitamin C and proteins as well as the activities of peroxidase (POD) and polyphenol oxidase (PPO) in three kinds of waxy corns with different maturities were determined by SPME/GC-MS to evaluate the effect of maturity on the quality and flavor of waxy corn. The results revealed a significant difference in the quality and flavor of waxy corn with different maturities. Quality index exhibited a fluctuated change and the contents of aroma components exhibited a decreasing trend due to increasing maturity. Totally 46 volatile compounds in Yutiannuo, 33 in Yukenuo, and 47 in Yunuo 3000 were detected. The major aroma components were terpenes and alcohols, altogether accounting for more than 50%. The maximum content of volatile compounds was detected in the fourth maturity period.

Key words: waxy corn, maturity, flavor, quality

CLC Number:

R972.6

MINGJian，ZENGShun-de，GUOYing-ce，ZHANGDao-ming，LINGBo，ZHAOGuo-hua. Effect of Maturity on Quality and Flavor of Waxy Corn[J]. FOOD SCIENCE, 2011, 32(23): 47-52.

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Effect of Maturity on Quality and Flavor of Waxy Corn

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