SENSORY CHARACTERIZATION OF SWEET CORN LINES DIFFERING IN PHYSICAL AND CHEMICAL-COMPOSITION

Citation
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
Citations number
30
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
61
Issue
1
Year of publication
1996
Pages
253 - 257
Database
ISI
SICI code
0022-1147(1996)61:1<253:SCOSCL>2.0.ZU;2-P
Abstract
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%.