A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato

Gu, Xuefan; Yu, Shengda; Wu, Qiaoyu; Gong, Shengxiang; Wang, Zhengwu; Wu, Jinhong; Wang, Shaoyun

doi:10.3136/fstr.26.69

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…Concerning the phenylacetaldehyde, it imparted multiple flavor characteristics including green, flowery, earthy, honey, floral and sweet [23,39]. Interestingly, the phenylacetaldehyde was also reported to be the characteristic volatile compound in steamed sorghum [40]. Moreover, the decanal showed higher levels in S6 and imparted fruity, fatty, floral, burnt plastic and rancid flavors [10,11,37].…”

Section: Fingerprint Analysis Of Volatile Compounds In Steamed Potato...mentioning

confidence: 99%

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

Jiang

Duan

Zhao

et al. 2023

Foods

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The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.

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Section: Fingerprint Analysis Of Volatile Compounds In Steamed Potato...mentioning

confidence: 99%

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

Jiang

Duan

Zhao

et al. 2023

Foods

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show abstract

“…(E,E)-2,4-Decadienl, primarily produced by the cleavage of hydrogen peroxide, is typically present at lower levels than alkanals. Its roasted taste contributes to the flavor characteristics of cooked purple potatoes [25]. In fries, this compound imparts a frying flavor, and its concentration can influence the overall sensory evaluation [26].…”

Section: Introductionmentioning

confidence: 99%

The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor

Li,

Zhou

et al. 2023

Foods

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Sulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. This study experimentally compared the effects of the individual and combined application of phosphorus and sulfur fertilizers on the flavor of potato tubers. The research examined the sensory characteristics of flavor under various fertilization methods, investigated changes in the types and contents of volatile flavor compounds, and conducted analyses on flavor precursor compounds. The experimental results showed that the application of phosphorus and sulfur fertilizers, either individually or in combination significantly increased the content of linoleic acid and linolenic acid. After the combined application of phosphorus and sulfur fertilizers, the starch and the reducing sugar content also significantly increased. (E,E)-2,4-Nonadienal and Decanal are closely correlated with fatty acid content. Dimethyl sulfide and Trimethyl sulfide contents are significantly related to methionine content. This also significantly enhances the fatty taste characteristics of the tubers but weakens the potato flavor characteristics. Hence, the application of phosphorus and sulfur can affect the accumulation of primary metabolic products in tubers, thereby affecting flavor quality. Compared with the individual application of phosphorus or sulfur fertilizers, when phosphorus fertilizer is applied at 180 kg·ha−1 and sulfur fertilizer at 90 kg·ha−1 in combination, it can further enrich the roasted flavor characteristics of potatoes and maximize the enhancement of potato flavor quality. This provides valuable theoretical support for achieving high-quality agricultural development.

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Effect of heat treatment on the release of off-flavor compounds in soy protein isolate

Xu,

Chen,

Zeng

et al. 2024

Food Chemistry

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A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato

Cited by 3 publications

References 21 publications

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor

Effect of heat treatment on the release of off-flavor compounds in soy protein isolate

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