RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH‐FROZEN SWEET CORN

F. AZANZA, J. A. JUVIK, B. P. KLEIN

Research output: Contribution to journalArticle

Abstract

Knowledge of relationships between kernel composition and sensory attributes of sweet corn could be helpful in selection of corn genotypes for the food industry. Frozen samples of four shrunken2 sweet corn inbred lines and two commercial hybrids were assayed for dimethyl sulfide (DMS), phytoglycogen and sugar concentrations. Sensory evaluation of the same samples by a trained descriptive panel was conducted to determine intensity of attributes of the three main components of sweet corn quality (aroma, flavor and texture). The relationships between sensory attributes, overall liking and kernel characteristics were determined. Sweetness was strongly correlated with sweet corn flavor, total sugars and sucrose. Grassy flavor and aroma were logarithmically correlated with DMS. Volatiles present in the inbred lines, but not in the commercial samples, could also contribute to the grassy flavor. Sweetness, starchy flavor, crispness and tenderness were the key sensory attributes correlated with overall liking. Selection for tender genotypes with high sugar concentration would increase the eating quality of the product.

Original languageEnglish (US)
Pages (from-to)159-172
Number of pages14
JournalJournal of Food Quality
Volume17
Issue number2
DOIs
StatePublished - Apr 1994

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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