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SWEET CORN AROMA, CHEMICAL COMPONENTS AND RELATIVE IMPORTANCE IN THE OVERALL FLAVOR RESPONSE
Author(s) -
FLORA L. F.,
WILEY R. C.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17976.x
Subject(s) - aroma , chemistry , flavor , methanethiol , acetaldehyde , ethanethiol , food science , sweetness , maillard reaction , flavour , ethanol , sulfur , organic chemistry
Dimethyl sulfide (DMS) was the most abundant aroma volatile in cooked sweet corn head‐space, followed by ethanol, acetaldehyde, hydrogen sulfide (H 2 S), 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 H 2 S, 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.