Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn

Reyes, Felix G. R.; Varseveld, G. W.; Kuhn, Martha C.

doi:10.1111/j.1365-2621.1982.tb12707.x

Cited by 29 publications

(25 citation statements)

References 4 publications

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“…Sweetness in corn constitutes much of what the average consumer considers flavor (Culpepper and Magoon 1927). Sensory perception of sweetness was more closely related to sucrose concentration than with levels of either fructose or glucose (Reyes et al 1982). Sugar concentrations were not correlated with sensory sweetness and hedonic scores on the day of harvest, but became increasingly correlated as storage progressed, when sweet corn was evaluated by a sensory panel (Evensen and Boyer 1986).…”

Section: Introductionmentioning

confidence: 99%

Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐frozen Sweet Corn

Azanza

Juvik

Klein

1994

Journal of Food Quality

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Knowledge of relationships between kernel composition and sensory attributes of sweet corn could be helpful in selection of corn genotypes for the food industry. Frozen samples of four shrunken2 sweet corn inbred lines and two commercial hybrids were assayed for dimethyl sulfide (DMS), phytoglycogen and sugar concentrations. Sensory evaluation of the same samples by a trained descriptive panel was conducted to determine intensity of attributes of the three main components of sweet corn quality (aroma, flavor and texture). The relationships between sensory attributes, overall liking and kernel characteristics were determined. Sweetness was strongly correlated with sweet corn flavor, total sugars and sucrose. Grassy flavor and aroma were logarithmically correlated with DMS. Volatiles present in the inbred lines, but not in the commercial samples, could also contribute to the grassy flavor. Sweetness, starchy flavor, crispness and tenderness were the key sensory attributes correlated with overall liking. Selection for tender genotypes with high sugar concentration would increase the eating quality of the product.

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Section: Introductionmentioning

confidence: 99%

Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐frozen Sweet Corn

Azanza

Juvik

Klein

1994

Journal of Food Quality

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“…The free sugars concentration is higher than that reported for normal and extra-sweet hybrid maize (Reyes et al, 1982) and other species such as papaya and banana (Torija et al, 1998). Therefore, in the searching for new alternatives to prolong shelf life it is important to identify the physical and microbiological factors that contribute to its rapid senescence.…”

Section: Materials Vegetalmentioning

confidence: 78%

“…La concentración en azúcares libres es superior a lo que se reporta para granos de maíz híbrido normal y extra-dulce (Reyes et al, 1982) y en otras especies como papaya y banano (Torija et al, 1998). Por lo tanto, en la búsqueda de nuevas alternativas para prolongar la vida de anaquel del producto, es importante identificar los factores físicos y microbiológicos que coadyuvan a su rápida senescencia.…”

Section: Introductionunclassified

Factores físicos y microbiológicos en el deterioro del huitlacoche en poscosecha

García

Pérez-López

Ramos

et al. 2017

Remexca

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ResumenEl huitlacoche (Ustilago maydis (DC) Corda) es una buena fuente de aporte de nutrientes en la alimentación. Durante el manejo poscosecha, el producto muestra una rápida senescencia, atribuida a las altas tasas de deshidratación y respiración del producto, además de la composición del mismo. Con la finalidad de prolongar la vida de anaquel, se evaluó el efecto de alta humedad relativa y baja temperatura de almacenamiento sobre las propiedades físicas del huitlacoche (entero y agalla) y la presencia de los hongos fitopatógenos. Los resultados mostraron que a 3 ºC la tasa de deshidratación disminuye, manteniendo la calidad visual por más tiempo, tanto del huitlacoche entero como en agalla. El almacenamiento con alta humedad relativa a temperatura ambiente favoreció la proliferación de especies fitopatógenas hospederas como Fusarium oxysporum, Rhizopus stolonifer y Penicillium expansum. La mayor incidencia y severidad la presentó F. oxysporum inoculada con herida en agalla, mientras que R. stolonifer, aunque con menor incidencia que las otras dos especies, fue capaz de sobrevivir hasta 10 ºC. Los resultados demuestran que es viable el manejo del huitlacoche a 3 °C y alta humedad relativa en el aire del ambiente, ya AbstractThe huitlacoche (Ustilago maydis (DC) Corda) is a good source of nutrients in the diet. During post-harvest handling, the product shows a rapid senescence, attributed to the high rates of dehydration and respiration of the product, in addition to its composition. In order to prolong shelf life, the effect of high relative humidity and low storage temperature on the physical properties of huitlacoche (whole and in galls) and the presence of phytopathogenic fungi were evaluated. The results showed that at 3 ºC the dehydration rate decreased, maintaining the visual quality for longer, both the whole huitlacoche and in galls. Storage with high relative humidity at room temperature favored the proliferation of phytopathogenic host species such as Fusarium oxysporum, Rhizopus stolonifer and Penicillium expansum. The highest incidence and severity was shown by F. oxysporum inoculated with a wound in the gall, while R. stolonifer, although with a lower incidence than the other two species, was able to survive up to 10 ºC. The results demonstrate that the management of huitlacoche at 3 °C and high relative humidity in ambient air is feasible, as it counteracts the rate of dehydration and eliminates the risk of proliferation of host phytopathogenic fungi. IntroducciónEl Ustilago maydis (DC) Corda es un hongo basidiomiceto patógeno biotrófico, causante del carbón de maíz o huitlacoche. Su desarrollo se debe a la infección provocada por U. maydis en la región meristemática de la mazorca del maíz (Zea mays) inmaduro e induce la formación de tumores llenos de teliosporas diploides, conocidos también como agallas (Valverde et al., 1995; Salmerón-Santiago, 2011). Las agallas representan una fuente interesante de alimento, con buen contenido de proteínas, fibra y ácidos grasos como linoleico, linolénico y...

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“…This result is in agreement with the levels of DMS and sucrose measured in their kernels ( Table 3). In earlier publications, sweet corn aroma was associated with DMS production in cooked kernels Dignan and Wiley 1976), while sweet taste was due primarily to kernel sucrose concentration (Reyes et al 1982;Olsen ef al. 1990).…”

Section: Sensory Evaluation As Affected By N-s Fertilization and Hybridmentioning

confidence: 97%

RELATIONSHIP OF NITROGEN‐SULFUR FERTILIZATION AND HYBRID TO SENSORY CHARACTERISTICS OF shrunken2 SWEET CORN KERNELS

Wong

Swiader

Klein

1995

Journal of Food Quality

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Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn

Cited by 29 publications

References 4 publications

Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐frozen Sweet Corn

Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐frozen Sweet Corn

Factores físicos y microbiológicos en el deterioro del huitlacoche en poscosecha

RELATIONSHIP OF NITROGEN‐SULFUR FERTILIZATION AND HYBRID TO SENSORY CHARACTERISTICS OF shrunken2 SWEET CORN KERNELS

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