ArticleFood chemistry: X2025
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.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition.Food chemistry: X · 2026Article
- Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds.Food chemistry: X · 2026Article
- Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes.Foods (Basel, Switzerland) · 2026Article
- Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice.Foods (Basel, Switzerland) · 2025Article
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Effects of different drying methods on physical properties and anthocyanin and volatile compound contents of black sweet corn (Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.