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Evaluation of Quality of Fruits and Vegetables pp 349–366Cite as

Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor

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Abstract

Sweet corn (Zea mays L.) is an attractive consumer vegetable which is highly prized in the United States; it has not as yet reached a high acceptance level in western and eastern European countries because many consumers there tend to equate sweet corn with animal feeds and/or field corn. In the United States there are three types of sweet corn based on color alone: yellow, white, and bicolor.

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Authors
  1. R. C. Wiley
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Editors and Affiliations

  1. U.S. Department of Agriculture, Agricultural Research Service, Departments of Botany and Food Science, North Carolina State University, 27695-7625, Raleigh, North Carolina, USA

    Harold E. Pattee

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© 1985 AVI Publishing Com.

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Wiley, R.C. (1985). Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor. In: Pattee, H.E. (eds) Evaluation of Quality of Fruits and Vegetables. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4217-2_13

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  • DOI: https://doi.org/10.1007/978-94-009-4217-2_13

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8371-3

  • Online ISBN: 978-94-009-4217-2

  • eBook Packages: Springer Book Archive

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