STUDIES ON FLAVOR VOLATILES OF SOME SWEET CORN PRODUCTS

The volatiles of some canned, frozen, and fresh sweet corn products we re analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline. Major volatile s found in all three corn products include dimethyl sulfide, 1-hydroxy -2-propanone, 2-hydroxy-3-butanone, and 2,3-butanediol. Pyridine, pyra zine, alkylpyrazines, and 2-acetylthiazole were additional major compo nents in the canned products but minor components in the fresh and fro zen products. Comparison of calculated odor units indicated that the c ompounds most important to canned sweet corn aroma include dimethyl su lfide, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, acetaldehyd e, 3-methylbutanal, 4-vinylguaiacol, and 2-acetylthiazole. The alkylpy razine and 3-methyl-butanal are less important to fresh sweet corn aro ma, where 2-acetyl-2-thiazoline also seems to be important.