Aroma Quality of Corn Germ Protein Flours Determined by Sensory and Gas Chromatographic Profiles1

Corn germ protein flour (CGPF) was subjected to three different treatments to improve aroma quality: acid‐washing, heat‐treatment and alcohol‐washing. Sensory descriptive analysis was used to evaluate the differences in aroma among CGPF samples. All samples were classified into four clusters by canonical discriminant analysis based upon the sensory scores of eight descriptive attributes. Volatiles of samples were separated by capillary gas chromatography, and 19 peaks that elicit important olfactory responses were selected. Stepwise multiple regression was used to relate sensory and instrumental data, and models were established to predict the aroma quality of CGPF samples by GC profiles.