Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (11): 2175-2185.DOI: 10.11869/j.issn.100-8551.2017.11.2175

• Food Irradiation·Food Science • Previous Articles     Next Articles

Principal Components Analysis for Volatility of Flavor Compositions in Different Fresh Sweet Glutinous Corn

CHU Nengming1, 2, KE Jianhong1, *, YUAN Liang1   

  1. 1 Chongqing Academy of Agricultural Sciences, Chongqing 401329;
    2 Supervise and Test Center for Quality and Safety of Agricultural Products of Ministry of Agriculture(Chongqing), Chongqing 401329
  • Received:2017-05-26 Online:2017-11-10 Published:2017-09-15

不同鲜食甜糯玉米挥发性风味物质主成分分析

褚能明1, 2, 柯剑鸿1, *, 袁亮1   

  1. 1 重庆市农业科学院,重庆 401329;
    2 农业部农产品质量安全监督检验测试中心(重庆),重庆 401329
  • 通讯作者: 柯剑鸿,男,研究员,主要从事作物遗传育种研究。E-mail:120386080@qq.com
  • 作者简介:褚能明,男,助理研究员,主要从事食品科学、仪器分析研究。E-mail:chunengming@126.com
  • 基金资助:
    重庆市基础科学与前沿技术研究(cstc2016jcyjA0257),重庆市社会事业与民生保障科技创新专项(cstc2015shmszx80029),重庆市农业发展资金项目(NKY-2017AB009)

Abstract: The objective of this paper was to explore a method, which could distinguish different varieties of fresh sweet glutinous corn,by analyzing the difference of volatile flavor compounds in different varieties,in order to provide a theoretical basis for cultivating variety of corn. A method was established to fast identify the volatile flavor compositions in fresh sweet glutinous corn by head space-solid phase microextraction-gas chromatography-mass spectrometry. Principal components analysis was adopted to investigate their flavors by SPSS and SIMCA. The results showed that different species of fresh sweet glutinous corn have their inherent flavor components: the main flavor components of Yunuo 7 were assigned to heptadecane, n-hexadecane, 2-hexyl-1-decanol, 3-methylfuran and 1-pentanol, the major flavor components of Yunuo 9 were assigned to cis-3-hexen-1-ol, heptaldehyde, 2,3-dihydrobenzofuran, 3-methyl-2-butenal, and 2-methyl-3-octanone, the flavor components of Yunuo 930 were assigned to 6-methyl-5-hepten-2-one, 2,6,11-trimethyldodecane, 2-(octadecyloxy)-ethanol, and the flavor components of Yuetian 16 were assigned to farnesol, epicedrol, octanoic acid. The difference in these volatile flavor components to a certain extent reflects the flavor of fresh sweet glutinous among different varieties. This research provides the possibility that using volatile components as indicators for characterization corn differences, and providing a theoretical basis for target species selection, also for the breeding of popular fresh sweet glutinous corn varieties.

Key words: fresh sweet glutinous corn, GC-MS, HS-SPME, flavor components, principal components analysis

摘要: 为了分析不同品种鲜食甜糯玉米的主要挥发性风味物质之间的差异,探讨利用仪器分析和统计学方法区分不同品种的鲜食甜糯玉米的可能性,采用顶空-固相微萃取-气相色谱-质谱联用技术,建立不同品种鲜食甜糯玉米挥发性风味成分的快速检测方法,结合多元统计分析软件SPSS和SIMCA,对不同品种鲜食甜糯玉米挥发性风味成分进行了主成分分析。结果表明,不同品种的鲜食甜糯玉米均含有独特的挥发性风味物质组合,渝糯7号主要挥发性风味成分是十七烷、十六烷、2-己基-1-癸醇、3-甲基-呋喃、1-戊醇;渝糯9号主要挥发性风味成分是叶醇、庚醛、2, 3-二氢苯并呋喃、3-甲基-2-丁烯醛、2-甲基-3-辛酮;渝糯930号主要挥发性风味成分是甲基庚烯酮、2, 6, 11-三甲基十二烷、2-(十八氧基)乙醇;粤甜16号主要挥发性风味成分是金合欢醇、雪松醇、辛酸。这些挥发性风味成分的差异在一定程度上反映了不同品种鲜食甜糯玉米之间的风味型差异,为选育更受市场欢迎的鲜食甜糯玉米品种提供了理论依据。

关键词: 鲜食甜糯玉米, 气相色谱-质谱, 顶空-固相微萃取, 风味成分, 主成分分析