What question did this study set out to answer?

Investigate and characterize the volatile flavor and aroma compounds present in various sweet corn products.

March 1, 1994Journal of Agricultural and Food Chemistry

Studies on Flavor Volatiles of Some Sweet Corn Products

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Authors

RBRon G. ButteryWestern Regional Research Center DSDonald J. SternWestern Regional Research Center LLLouisa C. LingWestern Regional Research Center

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Implication

Chemical analysis reveals key volatile flavor compounds in sweet corn products, highlighting the chemical profile responsible for distinct corn aroma.

Key Points

Investigate and characterize the volatile flavor and aroma compounds present in various sweet corn products.
Extracted and isolated volatile chemical components from processed sweet corn samples.
Separated and identified volatile flavor constituents using standard food chemistry analytical techniques.
Identified prominent volatile compounds that contribute significantly to the characteristic aroma and flavor of sweet corn.
Demonstrated qualitative differences in volatile constituent patterns among sweet corn product forms.

Cite This Study

Buttery et al. (1994) studied this question.

synapsesocial.com/papers/6a902a7bc7b7d4543f89da25 https://doi.org/10.1021/jf00039a038

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Implication

Chemical analysis reveals key volatile flavor compounds in sweet corn products, highlighting the chemical profile responsible for distinct corn aroma.

Studies on Flavor Volatiles of Some Sweet Corn Products

Discussion

Member takes

Implication

Key Points

Cite This Study

Studies on Flavor Volatiles of Some Sweet Corn Products

Discussion

Member takes

Implication

Key Points

Cite This Study

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