Analysis of the Effects of Steaming and Spray-Drying on Volatile Flavor Components of Sweet Corn Beverage Based on Gc-Ms and Gc-Ims

Steaming and spray-drying are optional processes for producing sweet corn beverages, but they will also change the aroma of sweet corn beverages and affect consumer acceptance. In this study, GC-MS and GC-IMS were used to analyze the volatile components of sweet corn beverages to determine the effect of steaming and spray-drying on the aroma of sweet corn beverages. A total of 21 key volatile components were identified. (E, E)-2,4-Decadienal and 2,3-Butanedione dominate the flavor of all samples and are major contributors to the characteristic aroma of sweet corn beverages. Steaming enhances the fatty, and soapy flavor of the sweet corn beverage, but reduces the esters that give the fruity aroma. Spray-drying reduced esters but enhanced the strength of aldehydes and ketones, enhancing the malt, and butter flavor of sweet corn beverages. This study provides a reference for flavor adjustment and process optimization in the production process of sweet corn beverages.

Keywords: Sweet corn beverage, Spray-drying, HS-GC-IMS, HS-SPME-GC-MS, Volatile flavor components

Suggested Citation: Suggested Citation

Wu, Songheng and Chen, Bingjie and Wang, Xiao and Wang, Chun-fang and Hu, Yingxiong and Cai, Xiaoyun and Zhang, Yi and Qiao, Yongjin, Analysis of the Effects of Steaming and Spray-Drying on Volatile Flavor Components of Sweet Corn Beverage Based on Gc-Ms and Gc-Ims. Available at SSRN: https://ssrn.com/abstract=5115503 or http://dx.doi.org/10.2139/ssrn.5115503