Comparison on Nutritional Composition and Aroma of Two Kinds of Fresh Black Waxy Corns
In order to compare the differences of nutritional composition and flavor components between two kinds of fresh black waxy corns,the basic nutrition and mineral elements of Lianheitiannuo 2110 from Hainan province and Sukenuo 1505 from Jiangsu province were determined.The flavor substances were identified and detected by headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)and analyzed by multivari-ate statistics combined with odor activity value(OAV)and partial least squares discriminant analysis(PLS-DA).The results indicated that the contents of ash,starch,total sugar and anthocyanin in different fresh black waxy corn were significantly different(P＜0.05),while the contents of iron,zinc,and selenium were high and there was no signifi-cant difference(P＞0.05).A total of 44 volatile flavor compounds were identified in fresh black waxy corn,among which the characteristic flavor compounds included 1-octen-3-ol,3-methyl-butanal,pentanal,hexanal,2-oc-tenal,nonanal,2-nonenal,decanal and acetoin.Finally,n-hexanal,heptanal,2-heptanone and 3-octene-2-one were identified as the potential markers to distinguish the fresh black waxy corn of different varieties.
万方数据
维普
