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

RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH‐FROZEN... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Quality Wiley

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

Journal of Food Quality , Volume 17 (2) – Apr 1, 1994
14 pages

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References (27)

Publisher
Wiley
Copyright
Copyright © 1994 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0146-9428
eISSN
1745-4557
DOI
10.1111/j.1745-4557.1994.tb00140.x
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

Journal of Food QualityWiley

Published: Apr 1, 1994

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