Aroma concentrates were prepared from both corn paste and corn powder which had been made from sweet corn kernel, by vacuum distillation with water and vacuum carbon dioxide distillation. The aroma concentrates were analyzed mainly by GC-MS and the following compounds were identified as the main flavor components; ethanol, butanol, pentanol, cis-3-hexene-l-ol, hexanal, limonene, 2,5-and or 2, 6-dimethylpyrazine, 2, 3dimethylpyrazine, a-ionone and (3-ionone. Dimethylsulfide was confirmed as the

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... ain constituent in the top note of sweet corn fl avor by head space vapor analysis. In comparison of the aroma patterns between corn paste and corn powder, a remarkable difference was observed. It seemed to be caused by difference of heating process. Off-flavor of sweet corn powder during storage seemed to be caused by decrease of low boiling components and increase of hexanal,