The potential mechanism of flavor in waxy corn and sweet corn

Different varieties of corn exhibit diverse and rich flavors, largely determined by the types and ratios of starches and sugars and their volatile substances. However, the processes of flavor compound formation and the mechanisms underlying flavor differences in various corn subspecies during kernel development remain unclear. We investigated sweet corn (Shenketian 811), waxy corn (Shenkenuo 602), and field corn (Zhengdan 958) using RNA-Seq and GC/LC-MS/MS to identify potential mechanisms of flavor-related compound formation at different developmental stages (14, 22, and 30 days after pollination, DAP).