Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS
Corn was used as the research material, based on gas chromatography blondor pale quartz 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, freeze-drying, bleaching and dyeing, w