F. Azanza et al., RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL-COMPOSITION OF FRESH-FROZEN SWEET CORN, Journal of food quality, 17(2), 1994, pp. 159-172
Knowledge of relationships between kernel composition and sensory attr
ibutes of sweet corn could be helpful in selection of com genotypes fo
r the food industry. Frozen samples of four shrunken2 sweet com inbred
lines and two commercial hybrids were assayed for dimethyl sulfide (D
MS), phytoglycogen and sugar concentrations. Sensory evaluation of the
same samples by a trained descriptive panel was conducted to determin
e intensity of attributes of the three main components of sweet com qu
ality (aroma, flavor and texture). The relationships between sensory a
ttributes, 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 commer
cial samples, could also contribute to the grassy flavor. Sweetness, s
tarchy flavor, crispness and tenderness were the key sensory attribute
s correlated with overall liking. Selection for tender genotypes with
high sugar concentration would increase the eating quality of the prod
uct.