甜玉米汁衍生于传统谷物粥饮文化，融汇现代果蔬汁消费理念，成为一种独具中国特色的饮品。甜玉米是糖转化为淀粉的基因发生隐性突变的特殊类型，因乳熟期采收的特性而不同于谷物，往往以蔬菜的形式食用。作为幼嫩的植物组织，甜玉米清新鲜嫩的风味是其关键品质之一。为更好的诠释乳熟期甜玉米汁特有的"鲜嫩"风味，本项目将"鲜嫩"分解为"新鲜"及"鲜味"两个角度进行研究。首先通过建立参比样等方法实现对"鲜嫩"风味感官属性的解析、量化,然后通过挥发性成分及鲜味成分的测定，建立感官属性与化学分子的对应关系，实现 "鲜嫩"风味的化学表征；鉴于以往研究中果蔬"新鲜"风味与谷物"陈化"均与脂氧合酶（LOX）途径密切相关，本项目通过构建不同LOX活力的玉米汁体系，研究LOX途径、嗅感成分、鲜味物质以及感官属性的关联性，并进一步明确脂LOX途径对甜玉米风味的作用。研究结果将为甜玉米汁的风味调控、品质提升、鉴伪辨优提供理论基础。

Sweet corn juice，as a Chinese-charactered food, is developed from the culture crossing of traditional conjee made by grain and the modern customarily consumed fruit and vegetable juice. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starchinside in the endosperm of the corn kernel. Sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. As part of the plant developing tissue, "fresh, delicious" would be the key quality characteristic of it. In this study, we divided this character as "fresh, not stale" and "umami". Firstly,the sensory attributes would be analyzed and quantified using reference samples,and then establish the relationship between sensory attributes and chemical molecules by volatile and umami components determination. Since former researches of "fresh" in fruit and vegetables and "stale" in grain were both focused on the lipoxygenase pathway, this study aimed at the effect of lipoxygenase pathway on sweet corn. we construct the sweet corn juice system with different lipoxygenase activity, and then from tracking the change of fatty acid oxidation products, olfactory active components, umami substances, and sensory characteristics, the correlation of lipoxygenase pathway and sweet corn juice would be clarified. Results of this study would make a better explanation of the "fresh" and "umami" note according to sweet corn juice, and would be benefit for the quality control and authentic identify of sweet corn juice.