生产上应用的糯玉米品种符合鲜食要求的品种不多，尤其在香味品质方面不够重视，从而影响了糯玉米的食用品质和商品价值，影响了产业化发展。探索糯玉米的香味成分、分布规律及影响因素，制定香味品质的鉴定标准，加强糯玉米香味的遗传规律研究是我国鲜食型糯玉米育种及产业化发展的重要方向。

At present, most waxy corn is mainly used as fresh food, the waxy germplasm is abundant, and has a bright future. But the waxy corn varieties used in production is wide, few of these varieties meet the kind of fresh food, especially, the aroma characters of waxy corn didn't attract the breeders,and it greatly impacted the fresh characters and commercial value. It is the important research direction of waxy corn breeding and industrial development to explore the aroma component and the distributing rule of the fresh-eatable waxy corn, the influence factors of the aroma characters. Make the identify standard of and focus on the inheritance law of the waxy corn in China.