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Carotene levels affect corn flavor

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I'm reading "Fundamentals of Distillery Practice" (aka Seagrams Manuals) and hit a part where it discussed flavor in corn. It stated white corn had the lowest flavor and yellow corn more due to carotene. I'm wondering if that's a reason why Bloody butcher corn is becoming en vogue these days. Has anyone here done any research on color and flavor? I would be interested if you've made multiple mashes with the different corn available to check flavors and if you noticed color affecting flavor.

Research paper with carotene levels vs color: https://www.researchgate.net/publication/261151295_Color_of_Corn_Grains_and_Carotenoid_Profile_of_Importance_for_Human_Health

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