STUDIES ON FLAVOR VOLATILES OF SOME SWEET CORN PRODUCTS

The volatiles of some canned, frozen, and fresh sweet corn products were analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline. Major volatiles found in all three corn products include dimethyl sulfide, 1-hydroxy-2-propanone, 2-hydroxy-3-butanone, and 2,3-butanediol. Pyridine, pyrazine, alkylpyrazines, and 2-acetylthiazole were additional major components in the canned products but minor components in the fresh and frozen products. Comparison of calculated odor units indicated that the compounds most important to canned sweet corn aroma include dimethyl sulfide, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, acetaldehyde, 3-methylbutanal, 4-vinylguaiacol, and 2-acetylthiazole. The alkylpyrazine and 3-methyl-butanal are less important to fresh sweet corn aroma, where 2-acetyl-2-thiazoline also seems to be important.