Corn Odor Classification From Low‐resolution Gas‐chromatographic Profiles of Head Space Volatiles

Vnieks, A.; Watson, C. A.

doi:10.1111/j.1365-2621.1973.tb02139.x

Cited by 7 publications

(3 citation statements)

References 5 publications

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“…Almost all types of plant protein products have some undesirable flavors, which are barriers to increased use of these proteins in food products (Yasumatsu et al 1972). Many authors have reported the isolation and characterization of off-flavors in various plant proteins: soy (Mattick and Hard 1969;Arai et al 1970;Hsieh et al 1981), corn (Dravnieks and Watson 1973;Wade 1981), rice (Legendre et al 1978), and legumes (Sessa and Rackis 1977). However, little attempt has been made to establish the relationship between volatile components and the sensory measurements of these protein products.…”

Section: Introductionmentioning

confidence: 99%

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹

Huang

Zayas

1991

Journal of Food Quality

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Corn germ protein $our (CGPF) was subjected to three diflerent treatments to improve aroma qualily: acid-washing, heat-treatment and alcohol-washing .Sensory descriptive analysis was used to evaluate the differences in aroma among CGPF samples. All samples were classified into four clusters by canonical discriminant analysis based upon the sensory scores of eight descriptive attributes. Volatiles of samples were separated by capillary gas chromatography, and 19 peaks that elicit important otfuctory responses were selected. Stepwise multiple regression was used to relate sensory and instrumental data, and models were established to predict the aroma quality of CGPF samples by GC profiles.

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Section: Introductionmentioning

confidence: 99%

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹

Huang

Zayas

1991

Journal of Food Quality

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“…The adsorption-desorption technique has become popular only recently. Dravnieks (1973) In our study of cheese flavor, it was found that the adsorption-desorption technique was much more convenient than the conventional technique, particularly for the application in flavor formulation. It also gave a more complete profile of the cheese aroma.…”

Section: Resultsmentioning

confidence: 98%

Alkylpyrazines in processed American cheese

Lin¹

1976

J. Agric. Food Chem.

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“…1970), and grain corn (Dravnieks e t al. 1973;Dravnieks and Watson 1973) into flavor categories. These studies usually employed only one factor of variance.…”

Section: Introductionmentioning

confidence: 99%

Clasification of Sweet Corn Aromas by Stepwise Discriminant Analysis

Flora

Wiley

Moon³

1977

Journal of Food Quality

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Cooked sweet corn aroma volatiles were analyzed by gas chromatography using a headspace technique. Aroma profiles of corn from early and late plantings, different stages of maturity, different cultivars, and different processes were submitted to stepwise discriminant analysis (BMD‐0–7M). Processes were most often classified correctly with slight overlaps between brine‐pack canned cron and vacuum‐packed canned corn and more notable overlapping between frozen and vaccum frozen corn. Corn from different plantings were classified correctly about two‐thirds of the time on the basis of their aroma profiles. Stylepak and NK199 cultivars were most often classified correcltly; similarities expressed in overlapping classifications were apparent among Butersweet, Silver Queen NK199 and among code 556, Buttersweet and Silver Queen. Fancy grade corn was correctly classified about 45% of the time, extra standard about 67% of the time, and standard about 68% of the time. By strafifying the data by processing method prior to discriminant analysis, improved classification was achieved for cultivars and maturities.

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Corn Odor Classification From Low‐resolution Gas‐chromatographic Profiles of Head Space Volatiles

Cited by 7 publications

References 5 publications

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹

Alkylpyrazines in processed American cheese

Clasification of Sweet Corn Aromas by Stepwise Discriminant Analysis

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Corn Odor Classification From Low‐resolution Gas‐chromatographic Profiles of Head Space Volatiles

Cited by 7 publications

References 5 publications

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES1

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES1

Alkylpyrazines in processed American cheese

Clasification of Sweet Corn Aromas by Stepwise Discriminant Analysis

Contact Info

Product

Resources

About

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹