Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition.
F. Azanza, Barbara P. Klein, John A. Juvik
Journal of Food Science
Abstract
ABSTRACT Chemical, physical and sensory characteristics were determined in a population of 103 F 3 families derived from the cross between two sweet corn inbreds that differed in kernel properties associated with eating quality. Kernel characteristics correlated well with panel perception of sensory attributes. Chemical, physical and sensory properties were grouped into three factors: taste—including sweetness, starchiness, juiciness, and sucrose and starch concentrations; texture—crispness, tenderness, juiciness and cooked kernel tenderness; and aroma—sweet corn aroma, grassy aroma, grassy flavor and concentrations of an unknown volatile (V179). The relative importance in determining overall liking was taste 45.1, texture 30.5, and aroma 24.4%.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
sweet corn lines correlated well with panel perception of sensory attributes
“Kernel characteristics correlated well with panel perception of sensory attributes.”
aroma included sweet corn aroma, grassy aroma, grassy flavor and concentrations of an unknown volatile (V179)
“aroma—sweet corn aroma, grassy aroma, grassy flavor and concentrations of an unknown volatile (V179)”
taste determined 45.1% of overall liking
“The relative importance in determining overall liking was taste 45.1, texture 30.5, and aroma 24.4%.”