Sensory characterization of sweet corn lines differing in physical and chemical composition

摘要: Chemical, physical and sensory characteristics were determined in a population of 103 F3 families derived from the cross between two sweet corn inbreds that differed kernel properties associated with eating quality. Kernel correlated well panel perception attributes. grouped into three factors: taste—including sweetness, starchiness, juiciness, sucrose starch concentrations; texture—crispness, tenderness, juiciness cooked tenderness; aroma—sweet aroma, grassy flavor concentrations an unknown volatile (V179). The relative importance determining overall liking was taste 45.1, texture 30.5, aroma 24.4%.