Thermal desorption coupled to GC-MS for analyzing aroma components in fresh corn

Thermal desorption (TD) combing with gas chromatographic and mass spectrum (GC/MS) was applied to analyze aroma components of fresh corns. It had optimized of thermal desorption parameters and compared aroma components of ordinary sweet corn and purple waxy corn. The results showed that thermal desorption's optimal parameters for analyzing aroma components of corn were 30℃ adsorption temperature, 2h adsorption time and-30℃ cold trap temperature. 38 kinds of aroma components in corn had been detected in two tested samples of ordinary sweet corn and purple waxy corn, 34 kinds of them were detected in ordinary sweet corn and 30 kinds in purple waxy corn. The relative contents of the common components in the two corns reached 80.223% and 90.783% respectively. Ordinary sweet corn had 8 species of endemic components and the relative content of 16.042%, purple waxy corn had 4 species of endemic components and the relative content of 7.998%. This method of analyzing fresh corn aroma components was simple, good repeatability, and the aroma components which measured the real aroma components of ordinary sweet corn and purple waxy corn.