RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL-COMPOSITION OF FRESH-FROZEN SWEET CORN

Citation
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
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
01469428
Volume
17
Issue
2
Year of publication
1994
Pages
159 - 172
Database
ISI
SICI code
0146-9428(1994)17:2<159:RBSQAA>2.0.ZU;2-#
Abstract
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.