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Investigating the chemical constituents that determine human preferences for cooked vegetable flavor and aroma is complicated by experimental limitations. Several to many biochemicals interact with each other and with textural properties to influence perception of eating quality. This is particularly true for volatile compounds associated with aroma, where differences in concentration, volatility, reactivity, chemical stability, thresholds of perception, and duration of receptor bonding generate transient stimuli that are integrated into the sensory evaluation of quality. This paper describes methodology that can isolate, identify, and quantify the effect of chemical constituents that influence flavor and aroma using populations segregating for genes controlling eating quality. A F 2:3  population derived from a cross between two sweet corn inbreds that differed in kernel characteristics associated with eating quality were assayed for variation in chemical, physical, and sensory characteristics. Because most aromatic constituents of sweet corn are generated during cooking, kernel tissue samples were autoclaved and analyzed by gas chromatography. Panel variation in sample preference were found to be controlled by three overlying factors—taste, texture, and aroma—the relative importance of each being 45.1%, 30.5%, and 24.4%, respectively. DNA marker technology was employed to generate a linkage map of this population that was sufficiently saturated with probes to allow for the identification and mapping of genes controlling each characteristic. This information improves selection methodology in a breeding program aimed to develop germplasm with superior eating quality.

A Genetic Approach for Investigating the Chemistry of Cooked Flavor and Aroma in Sweet Corn