Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS

Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS

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Corn was used as the research material, based on gas chromatography ion mobility spectroscopy (Gc-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of corn were analyzed under 9 different treatments, including frying, steaming, boiling, quick freezing, precooling, sheepshead bay boats freeze-drying, bleaching and dyeing, washing, and so on.The results showed that there were n-hexanal, 1-octen-3-ol, octanol, 2-pentylthiazole read more and other compounds in corn under all different treatment methods.The kinds of volatile organic compounds were the same, but the contents were different.