ISSN:
1745-4557
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Sweet corn hybrids significantly affected the primary components of eating quality, i. e. sweetness (P 〈 0.001), sweet corn aroma (P = 0.004), crisp pericarp (P = 0.002) and tender endosperm (P = 0.020). To some degree, N-S fertilization had an influence on the sweetness of the kernerl (P = 0.067). Hybrids with high levels of kernel DMS and sucrose had more intense sweet corn aroma and sweetness, respectively, with a corresponding increase in sweet corn flavor. A positive relationship was also observed between sweet corn aroma and kernel DMS concentration. Although overall liking did not display significant differences between hybrids and was not correlated with any of the chemical components of flavor, it was positively related to aroma, sweetness and texture, and negatively related to grassiness and starchiness in the kernels. The results in this study demonstrated the importance of conducting sensory evaluation to understand the complex nature of the sensory quality in food crops.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1745-4557.1995.tb00386.x
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