Analysis of flavors on seed and cob of sweet corn

Headspace-Solid phase microextraction(HS-SPME) coupled to gas chromatography-mass spectrometry(GC-MS) was used to analyze flavor compounds in the seed and cob of sweet corn.A polydimethylsiloxane/carboxen(CAR/PDMS) coating fiber was used to extract the volatile flavor compounds in the seed and cob of sweet corn at 60 ℃ for 35 min after thermal equilibrium at 60 ℃ for 35 min.The results showed that 24 volatile flavor compounds in fresh corn,20 in the cob were identified and the predominant flavor compounds were C4~C9 volatile carbonyl compounds,esters,alcohols,aromatics,furans,acids and hydrocarbons compounds,of which the molecular weights distribution were at a range of 80~140,all of those compounds showed synergistic effect on formation special flavor in sweet corn.