c4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor

Josephson, David B.; Lindsay, R.C.

doi:10.1111/j.1365-2621.1987.tb06605.x

Cited by 53 publications

(25 citation statements)

References 14 publications

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“…Fatty acids degrade to produce aldehydes and ketones, which contribute to fatty, fruity, and floral flavor notes (Duckham et al 2002). Another major contributor to boiled potato aroma is the lipid oxidation product c4-heptanal, which produces an earthy aroma at low levels (Josephson and Lindsay 1987). However, samples tasted stale when high levels of c4-heptanal were added to mashed potatoes.…”

Section: Aromamentioning

confidence: 98%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, steaming, and microwaving, allowing for a diversity of uses. Most people find potatoes to be an agreeable food and very few actually dislike potatoes. Potato flavor results from the combination of taste, aroma, and texture. Flavor precursors synthesized by the plant are present in raw potatoes and consist mainly of sugars, amino acids, RNA, and lipids. Plant genotype, production environment and storage environment influence the levels of these compounds and the enzymes that react with them to produce flavor compounds. During cooking, flavor precursors react to produce the Maillard reaction compounds and the sugar, lipid and RNA degradation products that contribute to flavor. The identification of major flavor compounds is important for breeders to make gains in selection for enhanced flavor.Resumen La papa es una de las hortalizas más populares en todo el mundo y es el cultivo hortícola más importante en los Estados Unidos, ocupando cerca de una tercera parte del consumo per capita de hortalizas. Las papas se pueden preparar de muchas maneras, incluyendo cocinadas, hervidas, rostizadas, fritas, al vapor, y en el horno de microondas, lo cual permite una gran diversidad de usos. La mayoría de la gente concuerda en que las papas son un alimento compatible y a muy poca gente le disgustan las papas. El sabor de la papa resulta de la combinación de sabor, aroma y textura. Los precursores del sabor sintetizados por la planta están presentes en las papas crudas y consisten principalmente de azúcares, amonoácidos, RNA, y lípidos. El genotipo de la planta, el medio ambiente en la producción y en el almacén influencian los niveles de estos compuestos y a las enzimas que reaccionan con ellos para producir los compuestos del sabor. Durante el cocimiento, los precursores del sabor reaccionan para producir los compuestos de la reacción de Maillard y para los productos de la degradación de azúcar, lípidos y RNA que contribuyen al sabor. Es importante para los fitomejoradores la identificación de los principales compuestos del sabor para mejorar en la selección de un mayor sabor.

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Section: Aromamentioning

confidence: 98%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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“…Its dominance in that meat, its association with a pastoral diet for sheep (previous paragraph), and its links to linolenic acid, n-9 lipoxygenase, and 2,6-nonadienal (Josephson & Lindsay 1987a) implicate 4-heptenal in pastoral odour/flavour. (It must be pointed out, however, that lipoxygenase activity is not critical for the formation of 2,6-nonadienal.…”

Section: Possible Causes Of Pastoral Flavourmentioning

confidence: 99%

“…The potent and unpleasant odorant 4-heptenal (Josephson & Lindsay 1987a;Callwallader et al 1994) is particularly interesting. It is the retro-aldol condensation product of 2,6-nonadienal, which is also listed in Table 3.…”

Section: Possible Causes Of Pastoral Flavourmentioning

confidence: 99%

“…It is the retro-aldol condensation product of 2,6-nonadienal, which is also listed in Table 3. This latter compound, strongly reminiscent of cut cucumber, is in turn an oxidation product of linolenic acid (Josephson & Lindsay 1987a, 1987b. These researchers found that 4-heptenal was the dominant off-odour in reheated boiled potatoes.…”

Section: Possible Causes Of Pastoral Flavourmentioning

confidence: 99%

See 1 more Smart Citation

The effect of diet on the flavour of cooked beef and the odour compounds in beef fat

Young¹,

Baumeister²

1999

New Zealand Journal of Agricultural Research

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Fatty meat from cattle finished for nine weeks on ryegrass/clover or maize was evaluated for intensity of pastoral odour and flavour by a sensory panel. Although there was no significant treatment effect for intensity, panellists' comments indicated that even this short period on a maize diet could change descriptions of odour and flavour; when assessed by independent assessors, the pasture treatment had a much lower ratio of "favourable" to "unfavourable" comments (P < 0.01). Odorous compounds in fat from the two treatments were examined by odourport sniffing, where compounds eluting from a gas chromatographic column were described, and identified where possible. Two "sniffers" semiquantitatively evaluated the fat volatiles, first trapped on Tenax then resolved on a column. Comparisons between treatments were largely unproductive. However, particularly odorous compounds were tentatively identified along with others of interest with respect to dietary origins. Compounds included 4-heptenal (and/or the coeluant heptanal), l-octen-3-ol, nonanal, 2,6-nonadienal, nonanoic acid, and the faecal-smelling compound indole. 4-Methylphenol was not detected by sniffing but was present in the fat headspace. The chemical origins of these compounds are discussed in relation to diet. A98056

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“…dehydrated potato products 3᎐5 , or towards lipidoxidation derived products arising during storage of Ž . raw potatoes 5,6 . No reports have been found identifying aroma compounds responsible for the development of the off-flavour that is well-known to appear in Ž .…”

mentioning

confidence: 99%