Flavour of dehydrated potatoes made from material treated with tetrachloronitrobenzene

Abstract

Tests by two independent taste panels showed that potatoes, treated with TCNB* to reduce sprouting during storage, yielded a dehydrated product with a definite ‘earthy’ taint, which increased with the period of storage of the raw potatoes. Heavy leaching during processing slightly reduced the intensity of the taint. When the dehydrated product had been stored for a year or more under temperate conditions the taint was still apparent.