Abstract: This study determined the texture, color, carotenoid composition, volatile components, and free sugar content of Huangjin Xiaoyumi corn and compared them with those of two commercially grown varieties, Suyunuo 5 and Jinnuo 262. The results showed that Huangjin Xiaoyumi kernels were smaller and had higher a* value. The carotenoid content was 2.04 times higher that of Jinnuo 262, and the zeaxanthin content was the highest, reaching 68.17 μg/g of dry sample. The soluble sugars were mainly fructose, glucose, and sucrose. The contents of dimethyl sulfide, 2-furanmethanol, and 2-pentyl furan were higher than those of the other two varieties, and the electronic nose sensor response for sulfides was significantly higher than that of the other two varieties, indicating that Huangjin Xiaoyumi had advantages in nutrition, and flavor. However, Huangjin Xiaoyumi exhibited the highest hardness after 60 ℃ steaming. When cooled to 25 ℃, its hardness was 5.01 and 1.74 times higher that of Suyunuo 5 and Jinnuo 262 at the same temperature, respectively. This indicated that the relationship between starch characteristics and texture warrants further investigation. These results can provide reference for further germplasm optimization and quality control.

Key words: Huangjin Xiaoyumi; texture; carotenoids; volatile components