Relationship of chlorine treatment levels and development of off flavors in canned sweet corn

Various amounts of chlorine were added to raw, cut, whole-kernel sweet corn before heat processing. Sensory evaluation of canned sweet corn samples showed that experienced panelists could detect off-flavors in corn treated with 25 ppm of chlorine. A laboratory sensory evaluation panel was less criti...

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Bibliographic Details
Published in:Journal of food protection 1978-02, Vol.41 (2), p.118-119
Main Authors: Weckel, K.G, Von Elbe, J.H, Lindsay, R.C
Format: Article
Language:English
Subjects:
consumer education
consumer protection
consumer science
field crops
human nutrition
plant products
Online Access:Get full text
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Summary:Various amounts of chlorine were added to raw, cut, whole-kernel sweet corn before heat processing. Sensory evaluation of canned sweet corn samples showed that experienced panelists could detect off-flavors in corn treated with 25 ppm of chlorine. A laboratory sensory evaluation panel was less critical, and found off-flavors noticeable between 35 and 45 ppm of chlorine.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-41.2.118