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.

Steaming and spray-drying are widely used to convert sweet corn into convenient beverage powders, providing advantages in terms of shelf stability and consumer convenience. However, these processes can change the aroma of beverages, potentially affecting consumer acceptance. In this study, HS-SPME-GC-MS and HS-GC-IMS were used to analyze the volatile components of sweet corn beverages to determine the effect of steaming and spray-drying on the aroma. A total of 21 key volatile components were identified. (E, E)-2,4-Decadienal and 2,3-Butanedione dominate the aroma of all samples and are major contributors to the characteristic aroma of beverages. Steaming enhances the fatty and soapy aroma of beverages, but reduces the esters that give the fruity aroma. Spray-drying reduced esters but enhanced the strength of aldehydes and ketones, enhancing the malt and butter aroma of beverages. This study provides a reference for flavor adjustment and process optimization in the production process of sweet corn beverages.