In the headspace of cooked sweet corn, dimethyl sulfide was the most abundant aroma volatile, and sensory monitoring of the separated compounds found it the primary factor in cooked corn aroma, along with hydrogen sulfide, methanethiol and, to a lesser degree, ethanethiol.
Scope: The source concerns cooked and processed sweet corn and says nothing about raw kernels or husk; in the same study aroma contributed 15% to panelists' overall flavour scores. CLM-SWEETCORN-001 ↗
Checked against PubChem and Wikidata on 2026-10-05 by an automated identifier check. Every name SmellBook uses must resolve to the same single PubChem compound.
WHAT THIS MEANS
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.