Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

Abstract

Tubers of two cultivars (Estima and Maris Piper) of potato were cooked by three different procedures, ie boiling, conventional baking and microwave baking. Peeled and sliced tubers were boiled, while intact potatoes were baked in their skins. Flavour components from the boiled slices and the¯esh of the baked tubers were isolated by headspace adsorption onto Tenax and analysed by gas chromatography±mass spectrometry (GC±MS). For all cooking procedures, Estima gave stronger isolates than Maris Piper. The two main sources of¯avour compounds (regardless of cooking procedure) were lipid degradation and the Maillard reaction and/or sugar degradation. The ratio (yield derived from lipid)/(yield derived from Maillard reaction and/or sugar) decreased from 8.5±9.

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

“…The data is averaged over assessors and replicates. Previous studies have revealed that the sensory quality of cultivars differs (Thybo and Martens 1999;Kaur et al 2002;van Dijk et al 2002;Ochsenbein et al 2008), partially because flavours and taste compounds that are similar in the various potato cultivars differ in intensity Oruna-Concha et al 2002). The PCA bi-plots describing the sensory attributes as a function of applicability confirm a large variation amongst the cultivars (Fig.…”

Potato Flavor

“…During microwave baking, tuber temperature increases relatively uniformly, with all parts reaching 100°C within a few minutes of each other (Oruna-Concha et al 2002). In contrast to oven baking, the skin remains cooler than the interior of the tuber, due to evaporative cooling.…”

“…Methyoxypyrazine levels vary with food preparation methods. They have been found in higher amounts in boiled potatoes than in baked potatoes, possibly due to cell damage that results from peeling tubers in preparation for boiling (Oruna-Concha et al 2002). The odor threshold of methoxypyrazines is very low.…”

“…The major aroma components of boiled potatoes are derived from lipid degradation, the Maillard reaction, and the Strecker degradation of methionine (Maga 1994;Mutti and Grosch 1999;Taylor et al 2007;Ulrich et al 2000). Boiled tubers contain higher levels of lipid degradation products than do baked potatoes (Oruna-Concha et al 2002). The disruption of tissues during slicing in preparation for boiling provides more opportunities for lipoxygenase to come into contact with its substrates.…”

“…Several methods are used for the analysis of aroma profiles of potato products, including simultaneous distillation and extraction (SDE), solvent-assisted flavor evaporation (SAFE), and solid-phase microextraction (SPME) (Majcher and Jelen 2009). The most important aroma compounds are produced by lipid degradation and by the Maillard reaction and/or sugar degradation during heating (Oruna-Concha et al 2002). In potato chips, the most abundant aroma compounds are the oxidation products of the fatty acids in the frying oil (Pangloli et al 2002).…”