Taste differences between dent, flint, pop and sweet corn?

[PalCabral]

Hiya distillers.

Scandinavia is not known for its' corn. When I grew up there was popcorn on Fridays and Sweet corn from a can for certain dishes. Never had heard of dent or flint corn until I started distilling whiskey and joined this forum. What I'm trying to say is that I am really a noob when it comes to corn.

Up to now, I've mainly used flaked corn, and now with YLAY, Polenta, corn flour and cracked corn. This weekend I picked up a grain grinder and went by a feed store and got a bag of feed corn kernels. They are clearly dent corn. I my neck of the woods I can't order heirloom corn varieties, the US sales channels don't export or can't export, and I assume if they did the shipping would make the whole deal impossible. But the Italians, god bless them, grow flint corn and have some older varieties that they use for specialty Polenta flour. I am pretty sure I could get my hands on a 25kg bag of red och blue flint corn. But why should I?

Is there a discernible difference in taste between dent corn and flint corn, and if it is, what is the difference?

Powder Monkey had a thread which discussed the differences in protein between dent corn and flint corn, viewtopic.php?p=7693615&hilit=flint+corn#p7693615, where he stated he had not been able to determine differences between the two.

And while we're at it, what flavors will we get from popcorn and sweet corn? I've seen threads on the forum where they have been used but generally they are not considered for Whiskey making. Is because of flavor or cost?

As usual, I appreciate your help.