摘要:

ABSTRACTChemical, physical and sensory characteristics were determined in a population of 103 F3families 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

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb14772.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTEight sensory attributes were established to differentiate aroma characteristics among four kinds of corn germ protein flours (CGPF) processed by treatments to improve flavor quality. The projections of sample and conceptual spaces on a two‐dimensional scale reflected aroma differences among samples evaluated by panelists. Volatiles of samples were separated by gas chromatography, and peaks that elicited olfactory responses were recorded as instrumental data. The projections of sample and volatile compound spaces reflected changes of volatiles by treatments. Relationships between sensory and instrumental data were elucidated by superimposing the two spatial maps. In general, treated CGPF samples had less grainy, brown, corn‐like and sweet notes than untreated CGPF samples. However, there were more green, musty and chemical notes in the treated CGPF samp

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb14773.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY