DMS Levels in the Aroma of Cooked Frozen Sweet Corn as Affected by Cultivar, Maturity, Blanching and Packaging

Dimethyl sulfide (DMS), measured by gas chromatography, in the aroma of frozen and fresh sweet corn after cooking varied significantly due to cultivars, maturity, blanching techniques and packaging types. DMS was observed to decrease with maturity. Corn blanched on the cob contained more DMS (1.8 μg/ml) compared to corn blanched off the cob (1.3 μg/ml). Corn packaged in paperboard boxes exhibited less DMS (1.0 μg/ml) than corn packaged in either vacuum cans (1.7 μg/ml) or plastic pouches (2.0 μg/ml). Panelists indicated a range of 2.0–4.0 μg/ml DMS in air as being most acceptable in terms of cooked corn aroma.