Sweet Corn Aroma, Chemical Components and Relative Importance in the Overall Flavor Response

Abstract

S Dimethyl sulfide (DMS) was the most abundant aroma volatile in cooked sweet corn head‐space, followed by ethanol, acetaldehyde, hydrogen sulfide (H2S), ethanethiol, methanethiol and another unidentified compound unique to processed corn. Based on sensory monitoring of GC column effluents, DMS was determined as the primary factor in cooked corn aroma along with H2S, methanethiol and, to a lesser degree, ethanethiol. Also detected in the effluents, but probably of lesser importance, were acetaldehyde, ethanol, and a “grainy” smelling compound in processed corn. When panelists were asked to score corn of widely varying characteristics for aroma, sweetness, texture and overall flavor, it was found that aroma contributed 15% to the flavor response while sweetness and texture contributed 55% and 30%, respectively.

Effect of Germination on Flavor Volatiles of Cooked Brown Rice

“…In addition, dimethyl sulfide has been identified as a major component of the volatiles emitted from cooked sweet corn (Buttery et al 1994). Sensory studies carried out by Flora and Wiley (1974) indicated that dimethyl sulfide contributed the most to the aroma of sweet corn. In some cases, this compound was directly described as having a cooked corn odor.…”

Variation in sweet corn kernel characteristics associated with stand establishment and eating quality

“…The primary components of fresh quality associated with consumer preference are kernel texture, flavor, and aroma (Wann et al ., 1971) . Sweetness and tenderness were found to be the most important in overall quality, in a study conducted with fresh and processed sweet corn (Flora & Wiley, 1974 ;Azanza et al ., 1994) . Several kernel characteristics in fresh sweet corn have been related to sensory quality .…”

“…In a sensory evaluation study, dimethyl sulfide (DMS) was described by panelists as having a pleasant and `corn like' aroma (Flora & Wiley, 1974) . Using a trained taste panel, sweetness, starchiness, crispness and tenderness were found to be the key sensory attributes correlated with panel preference (Azanza et al, 1994) .…”

Kernel Quality of Some Sweet Corn Varieties in Relation to Processing

“…The quality of fresh, or processed whole kernels, canned or frozen, is determined by its unique combination of flavour, texture and aroma (Lertrat and Pulam, 2007). Sweetness is the major component of flavour and affected by the amounts of sugar and starch in the endosperm (Flora and Wiley, 1974;Azanza et al, 1994). It has been reported that selection for more tender and crispy genotypes with higher sugar and lower starch concentration and an increased sweet corn aroma would increase the eating quality of the product (Azanza et al, 1996).…”