Comparative analysis of flavor alterations in fresh waxy corn induced by thermal processing

To investigate the sensory differences in fresh waxy corn induced by cooking pressure and to identify the underlying material basis and differential metabolites, this study comprehensively characterized fresh waxy corn subjected to normal-pressure steaming and high-pressure steaming using electronic nose, electronic tongue, and untargeted metabolomics. Principal component analysis revealed significant differences in metabolite profiles before and after cooking, particularly among the three sample groups. analysis indicated that sweetness, saltiness, and umami are the primary taste attributes of fresh waxy corn. Linear discriminant analysis based on electronic nose data effectively distinguished the aroma profiles of samples from different treatments, with a cumulative contribution rate of 91.88%. Different cooking methods significantly altered the composition and content of flavor-related metabolites - including aroma precursors, flavor nucleotides, and amino acid derivatives - in fresh waxy corn by regulating multiple key metabolic pathways such as amino acid metabolism, purine metabolism, pyrimidine metabolism, glutathione metabolism, and tryptophan metabolism. These metabolic changes elucidate the intrinsic relationship between the molecular material basis and the sensory properties of fresh waxy corn following high-pressure heat treatment during cooking. The findings provide a theoretical foundation for quality control in the processing of fresh waxy corn.