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Relationship of Chlorine Treatment Levels and Development of Off-Flavors in Canned Sweet Corn
K G Weckel1, J H von Elbe1, R C Lindsay1
1Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706.
Abstract:
Various amounts of chlorine were added to raw, cut, whole-kernel sweet corn before heat processing. Sensory evaluation of canned sweet corn samples showed that experienced panelists could detect off-flavors in corn treated with 25 ppm of chlorine. A laboratory sensory evaluation panel was less critical, and found off-flavors noticeable between 35 and 45 ppm of chlorine.
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