AROMA CHARACTERISTICS OF CORN GERM PROTEIN FLOURS

Eight sensory attributes were established to differentiate aroma chara cteristics among four kinds of corn germ protein flours (CGPF) process ed by treatments to improve flavor quality. The projections of sample and conceptual spaces on a two-dimensional scale reflected aroma diffe rences among samples evaluated by panelists. Volatiles of samples were separated by gas chromatography, and peaks that elicited olfactory re sponses were recorded as instrumental data. The projections of sample and volatile compound spaces reflected changes of volatiles by treatme nts. Relationships between sensory and instrumental data were elucidat ed by superimposing the two spatial maps. In general, treated CGPF sam ples had less grainy, brown, corn-like and sweet notes than untreated CGPF samples. However, there were more green, musty and chemical notes in the treated CGPF samples.