A study of kernel composition affecting the quality ofshrunken2 sweet corn

"The research in this thesis is made up of three related experiments each concerned with the various chemical components that contribute to eating quality in shrunken2 (sh2) sweet corn (Zea mays L.) kernels. In each experiment, the primary focus was on the levels of dimethyl sulfide (DMS), the compound responsible for the characteristic ""corny"" aroma, and sugars (i.e. fructose, glucose, sucrose and total sugar), which are the principal kernel flavor constituents in sweet corn. Other kernel chemical components evaluated in this research included S-methylmethionine (MMS), methionine (MET), and moisture."

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Crop Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Wong, Adamson Diaz

Contributors dc:contributor

• Swiader, John M.

• Agriculture, Food Science and Technology
• Chemistry, Agricultural

Statement dc:rights

• Copyright 1994 Wong, Adamson Diaz

Language dc:language

eng

Identifier

AAI9416451
(UMI)AAI9416451

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/19959