ArticleFood chemistry: X2023
Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Chemical Indicators of Self-Heating and Spontaneous Combustion in Stored Grains Investigated by HS-GC-MS.ACS omega · 2026Article
- Comprehensive Evaluation of Fructus Tsaoko, Seeds of Tsaoko Fructus and Ginger Made Seeds of Tsaoko Fructus Based on Drug-Like Compounds and Aroma Analysis.Food science & nutrition · 2026Article
- Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Impact of of steaming on lipid profile of 10 sweetpotato varieties: LC-ESI-MS/MS comparative analysis.Food chemistry: X · 2025Article
- Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.Foods (Basel, Switzerland) · 2025Review
- Integrated Metabolomic and Transcriptomic Analysis of Volatile Organic Compound Biosynthesis During Mung Bean (Foods (Basel, Switzerland) · 2025Article
- Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- Effects of different drying methods on physical properties and anthocyanin and volatile compound contents of black sweet corn (Frontiers in nutrition · 2025Article
- Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds ofFrontiers in nutrition · 2025Article
- Characterization of volatile metabolites in temperate and tropical sweet corn cultivars under various post-harvest storage conditions.Food chemistry: X · 2024Article
- Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Foods (Basel, Switzerland) · 2024Article
- Study on Rapid Non-Destructive Detection Method of Corn Freshness Based on Hyperspectral Imaging Technology.Molecules (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
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Abstract
This study analyzed the effects of thermal processing on volatiles and fatty acids in sweet corn. There were 27 volatiles measured in fresh samples, and 33, 21, and 19 volatiles identified in the steaming, blanching, and roasting groups, respectively. Relative odor activity values (ROAVs) showed that characteristic aroma-active volatiles of sweet corn after thermal treatments included: (E)-2-nonenal, 1-octen-3-ol, beta-myrcene, dimethyl trisulfide, 1-(4,5-dihydro-2-thiazolyl)-ethanone, and d-limonene. Thermal treatments significantly increased the unsaturated fatty acids (oleic acid and linolenic acid) of sweet corn by 110 to 183% compared to fresh samples. Meanwhile, many characteristic volatiles were found that derived from the oxidative cleavage of fatty acids. The sweet corn aroma obtained by steaming for 5 min was considered the closest to fresh corn. Our research provided insight into aroma composition of different thermally processed sweet corn and laid the foundation for further exploring the sources of aroma compounds in thermally processed sweet corn.
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