Premium
DMS LEVELS IN THE AROMA OF COOKED FROZEN SWEET CORN AS AFFECTED BY CULTIVAR, MATURITY, BLANCHING AND PACKAGING
Author(s) -
DlGNAN DENNIS M.,
WILEY ROBERT C.
Publication year - 1976
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.1365-2621.1976.tb00615.x
Subject(s) - blanching , aroma , food science , cultivar , chemistry , horticulture , biology
Dimethyl sulfide (DMS), measured by gas chromatography, in the aroma of frozen and fresh sweet corn after cooking varied significantly due to cultivars, maturity, blanching techniques and packaging types. DMS was observed to decrease with maturity. Corn blanched on the cob contained more DMS (1.8 μg/ml) compared to corn blanched off the cob (1.3 μg/ml). Corn packaged in paperboard boxes exhibited less DMS (1.0 μg/ml) than corn packaged in either vacuum cans (1.7 μg/ml) or plastic pouches (2.0 μg/ml). Panelists indicated a range of 2.0–4.0 μg/ml DMS in air as being most acceptable in terms of cooked corn aroma.