Variety traits

Taste and Aroma — Sweet Corn

Zea mays L. subsp. mays (Sweet Corn Group)

Key consumer characteristics of sweet corn, determined by the sugar content in the grain and evaluated organoleptically on a 5-point scale at the milk stage of maturity.

In the reference 35 varieties crop Sweet corn, where this is mentioned in the description.

Taste and aroma evaluation is conducted by tasting panels using a 5-point scale, where scores of 4.5–5.0 are considered high. Eating quality is directly linked to the genetic type of the corn: varieties with su1 genes contain 4–6% sugar, whereas supersweet sh2 types can reach 8–12%. Organoleptic harmony depends on the intensity of the aroma and the prominence of sweetness, which is lost when growing conditions are suboptimal.

The preservation of flavor characteristics critically depends on the timing of harvest, which must be performed strictly at the milk stage of maturity. Delaying harvest leads to the rapid conversion of sugars into starch, which irreversibly reduces the delicate quality. After harvest, the grain is prone to rapid loss of sweetness; therefore, to maintain aroma and taste, prompt cooling of the produce immediately after harvest is required.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Sweet corn mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.