Retronasal Aroma Analysis of Buttered Corn with Soy Sauce:

-Exploring Food Pairing Effects of Butter and Soy Sauce-

Purpose

The aromatic components of sweetcorn were analyzed to explore the food-pairing effects of butter and soy sauce.

Methods

Ion Source	ChemZo (BioChromato)
Mass Spectrometer	compact QTOF (Bruker)
Sample	sweetcorn; sweetcorn plus butter and soy sauce
Measurement Method	Approximately 5g of each sample was swallowed, and the aroma in exhaled breath was introduced into the mass spectrometer via a tube as described below.
Measurement Timing	• 0-30 seconds: Ambient air background • 30-60 seconds: Exhalation • 60-90 seconds: Swallow and aftertaste
Data Processing	Marker detection and mass spectrum processing were performed using Retronasal PlusTM.

Results

Fig. 1 shows the changes in marker components of sweetcorn, butter, and soy sauce using EIC. The ratio is the comparison with the background, where a higher value indicates a marker with a larger change.

Fig. 2 shows the mass spectra of the markers and the chemical formula candidates calculated from the precise mass. The error (ppm) between the measured and theoretical values is shown in parentheses.

Fig. 3 shows the EIC of the markers when butter and soy sauce were added to sweetcorn. The ratio of m/z 70.0648 decreased to about one-third, and the ratio of m/z 153.1267 decreased to about one-half. On the other hand, the ratio of m/z 160.1326 showed negligible change. These results indicate that this analytical method can monitor the effects of adding other ingredients to the aromatic components of the main ingredient.

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