Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

“…β-caryophyllene was found to have an OTV of~160 ppb while p-cymene, the least abundant of these 3 terpenes identified in the present study, appeared to have the strongest impact on odor with an OTV of 13 ppb (Kjeldsen et al, 2003). Limonene, the most abundant compound identified in both soups, has also previously been identified in other vegetable soup ingredients including potato (Oruna-Concha, Bakker, & Ames, 2002), turnip (Taveira et al, 2009), celery (MacLeod, MacLeod, & Subramanian, 1988;Sowbhagya, Srinivas, & Krishnamurthy, 2010), butter (Povola & Contarini, 2003) and white pepper (Plessi, Bertelli, & Miglietta, 2002 Table 3.…”

“…This compound together with the other sulfide volatile identified, dimethyl sulfide, can be largely attributed to onions present in the soup formulation. Prithiviraj, Vikam, Kushalappa, and Yaylayan (2004) identified bis (1-methylethyl) disulfide in onion bulbs, while Povola and Contarini (2003) and Oruna-Concha et al (2002) identified dimethyl sulfide in butter and potato respectively. Similar sulfide volatiles have also been identified in onion and turnip (Boelens, de Valois, & van der Gen, 1971;Kallio & Salorinne, 1990;Taveira et al, 2009).…”

Natural neo acids and neo alkanes: Their analogs and derivatives

“…The same compound was detected in volatile components of eight cultivars of potato after microwave baking (197). Coryneform bacteria produced tert-butylcyclohexane (165) (198).…”

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“…In this regard, the goal of this paper was to obtain several high nutritional value bread products, improving the texture features and the bioactive compounds content by addition potato composition from flesh colored cultivars (material with high level of anthocyanin and polyphenols content). The use of this adjuvant in common bread preparing could be justified because its complex composition in nutrients like: sugars, proteins, microelements (potassium, phosphorus) and polyphenols [4,13,14,15,16]. Potatoes are a good source of amino acids [17].…”

“…Also, because of the mineral elements high content of the potato, it helps in maintaining a good equilibrium of human body acidity [3,4,6]. Interesting are the special sensorial properties of the purple potatoes (color, taste and flavor) dues to their polyphenols composition and content [3,14,19]. The experimental studies in this work research aimed to evaluate the effects of purple flesh potato addition (in dough) on the bread quality, on their chemical composition (particular on the level of TAC and TPC).…”