SRC-SWEETCORN-1974 · PRIMARY
L. F. Flora & R. C. Wiley · Journal of Food Science
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-05 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-05 · corrections 0
Dimethyl sulfide in cooked sweet corn ↗
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.
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.Permanent identifier smellbook:source:sweet-corn-aroma-1974 · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.