BACKGROUND Low adoption of maize varieties bred to address the nutritional needs of the growing African population limits their impact. Aroma is essential in consumer preference, but has hitherto hardly been studied. We analysed the volatile organic compounds of flours and porridges of 22 maize varieties belonging to four nutritionally distinct groups, namely provitamin A maize, quality protein maize, yellow and white maize. RESULTS PTR-QiTOF-MS analysis generated 524 mass peaks ranging from 16.007 to 448.089 m/z. Principal component analysis separated the varieties belonging to the four groups. With HS-SPME/GC-MS, 48 volatile compounds were identified in maize flour and 21 in maize porridge, including hexane, nonane, pentanoic acid, 1-octen-3-ol, 1-hexanol, hexanal, nonanal, 2-pentylfuran and 2-heptanone. Volatile compounds such as 1,2,4-trimethyl benzene, associated with thermal degradation of carotenoids, increased in the porridge of yellow and provitamin A maize. CONCLUSION The results indicate that PTR-QiTOF-MS and HS-SPME/GC-MS combined with multivariate analysis are instrumental to study the volatile aroma compounds of different maize varieties. This article is protected by copyright. All rights reserved.

中文翻译：

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通过 PTR-QiTOF-MS 和 HS-SPME / GC-MS 鉴定 22 个传统和新育玉米品种及其粥的挥发性特征

背景 为满足不断增长的非洲人口的营养需求而培育的玉米品种的采用率低限制了它们的影响。香气在消费者偏好中是必不可少的，但迄今为止几乎没有研究过。我们分析了 22 个玉米品种的面粉和粥的挥发性有机化合物，这些品种属于四个营养不同的组，即维生素原 A 玉米、优质蛋白玉米、黄玉米和白玉米。结果 PTR-QiTOF-MS 分析产生了 524 个质量峰，范围从 16.007 到 448.089 m/z。主成分分析将属于四组的品种分开。HS-SPME/GC-MS 鉴定出玉米粉中的 48 种挥发性化合物和玉米粥中的 21 种挥发性化合物，包括己烷、壬烷、戊酸、1-辛烯-3-醇、1-己醇、己醛、壬醛、2-戊基呋喃和 2-庚酮。挥发性化合物如 1,2, 与类胡萝卜素热降解相关的 4-三甲基苯在黄色和维生素 A 玉米粥中增加。结论 结果表明，PTR-QiTOF-MS 和 HS-SPME/GC-MS 结合多变量分析有助于研究不同玉米品种的挥发性香气化合物。本文受版权保护。版权所有。