Correlation Analysis between Sugar Content and Taste of Fresh-Eaten Waxy Corn Grains
Seven different fresh waxy corn varieties were used as research materials to compare the differences of soluble solids,soluble sugar,sucrose,and reducing sugar contents in the grains at different harvest times,and the correlation with sensory taste indicators were compared also.The results showed that there were extremely significant differences in the contents of soluble sugar,sucrose,and reducing sugar in the grains of the tested glutinous corn varieties.The soluble solid content during the suitable harvest period was highest in Jingzinuo 219(12.65％),followed by Jingkenuo 768(12.51％),which were 15.63％and 14.35％higher than the control variety Suyunuo 2,respectively;The contents of soluble sugar and sucrose in Jingkenuo 768 were the highest,followed by Jingkenuo 2000E,the soluble sugar contents were 31.02 and 30.09 mg/g FW,which were 31.05％and 27.12％higher than the control variety,and the sucrose contents were 33.12 and 29.85 mg/g FW in Jingkenuo 768 and Jingkenuo 2000E,respectively,which were 80.79％and 62.94％higher than the control variety,respectively;The content of reducing sugar in Jingkenuo 2000E(1.88 mg/g FW)was the highest,followed by Jingkenuo 768(1.73 mg/g FW),which were 9.21％and 0.35％higher than the control variety,respectively.Correlation analysis showed that the scores of taste,thickness of skin and odor of fresh ears after cooking were significantly positively correlated with the contents of soluble solids,soluble sugar and sucrose in grains.The total sensory quality score of Jingkenuo 768 was the highest(91.33),followed by Jingzinuo 219 and Jingkenuo 2000E,which were 89.67 and 88.00,respectively.Comprehensive analysis showed that Jingkenuo 768 and Jingkenuo 2000E had high soluble solids and related sugar contents during the suitable harvest period,and their taste were sweet and glutinous,making them suitable for multiple purposes such as fresh food and frozen processing.
万方数据
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