关键词: 甜玉米, 感官品质, 主成分分析, TPA 特性

Abstract: In order to explore the quality characteristics of edible sweet corn，this study analyzed six sweet corn strains′ grain appearance quality， sensory quality， and TPA characteristic value. The results showed differences in grain appearance， texture， and sensory quality among the six sweet corn strains. The sensory evaluation score of Leader Sweet No. 1 was the highest（90. 18），and the cohesiveness and chewiness of fresh grains were the highest. The viscosity，elasticity，and elasticity index of cooking quality were outstanding. However，there were significant differences in sweet corn′s fresh kernel and cooking quality in the same strain. Correlation analysis showed a significant negative correlation between grain viscosity and elasticity index，and a significant positive correlation between cooking quality elasticity index and elasticity of six fresh sweet corn strains. Principal component analysis showed that viscosity was the first principal component to determine the quality of sweet corn kernel.

Key words: sweet corn, sensory quality, principal component analysis, TPA Characteristics