VERIFIEDPRIMARY
Sweet corn aroma, chemical components and relative importance in the overall flavor response
L. F. Flora & R. C. Wiley
DOI 10.1111/j.1365-2621.1974.tb17976.xCLM-SWEETCORN-001 · VERIFIED
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.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Crossref (api.crossref.org).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:dimethyl-sulfide-in-cooked-sweet-corn · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.