F. Azanza et al., SENSORY CHARACTERIZATION OF SWEET CORN LINES DIFFERING IN PHYSICAL AND CHEMICAL-COMPOSITION, Journal of food science, 61(1), 1996, pp. 253-257
Chemical, physical and sensory characteristics were determined in a po
pulation of 103 F-3 families derived from the cross between two sweet
corn inbreds that differed in kernel properties associated with eating
quality. Kernel characteristics correlated well with panel perception
of sensory attributes. Chemical, physical and sensory properties were
grouped into three factors: taste-including sweetness, starchiness, j
uiciness, and sucrose and starch concentrations; texture-crispness, te
nderness, juiciness and cooked kernel tenderness; and aroma-sweet corn
aroma, grassy aroma, grassy flavor and concentrations of an unknown v
olatile (V179). The relative importance in determining overall liking
was taste 45.1, texture 30.5, and aroma 24.4%.