Food Flavors and Odors, Volatile Sulfur Compounds in Potatoes

Gumbmann, Michael R.; Burr, Horace K.

doi:10.1021/jf60135a004

Cited by 51 publications

(15 citation statements)

References 10 publications

(10 reference statements)

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“…The flavor of baked potatoes contains distinct notes contributed by certain methoxy-alkylpyrazines, methional, and t2, t4-decadienal which combine along with other aroma compounds to provide an earthy, fresh cooked potato flavor (Buttery et al, 1973;Pareles and Chang, 1974;Coleman and Ho, 1980). On the other hand, boiled potato flavors, which were the subject of several early flavor chemistry investigations, have long been considered to depend on characterizing aroma contributions from methyl mercaptan (Gumbmann and Burr, 1964;Self, 1967) and methional (Burr, 1966) formed through methionine degradations. Methional possesses an aroma quality in modest dilutions which is often described as boiled potato-like.…”

Section: Introductionmentioning

confidence: 99%

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

Josephson

Lindsay

1987

Journal of Food Science

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Analysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t2, c6-nonadienal which is further degraded to c4-heptenal through a water-mediated retro-aldol condensation reaction. Dilute aqueous solutions of c4-heptenal exhibited boiled potato-like aromas, and at relatively high concentrations (greater than 0.7 ppb) added c4-heptenal contributed distinct staling-type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1-0.4 ppb, c4-heptenal enhanced overall earthy, potato-like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstituted dehydrated potatoes.

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Section: Introductionmentioning

confidence: 99%

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

Josephson

Lindsay

1987

Journal of Food Science

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“…This interference from hydrogen sulphide could cause serious errors in the estimation of the low levels of volatile thiols (5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20) fig. thiol-S per litre) normally found in beer.…”

Section: Litrementioning

confidence: 99%

“…Volatile thiois have been identified in a wide variety of foodstuffs and beverages (see ref. 5), and the extremely low taste and smell thresholds of these compounds13 make them of potential importance as flavour constituents. Compounds of this type, such as methanethiol and ethanethiol, are present in beer and are believed to contribute to beer aroma, 7>w but the very low levels present have proved difficult to determine with any precision.…”

Section: Introductionmentioning

confidence: 99%

On the Determination of Volatile Thiols in Beer

Sainsbury

Maw²

1967

Journal of the Institute of Brewing

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The method of Ikeya for the determination of volatile thiols in beer by aspiration of these compounds into mercuric acetate has been examined. Cadmium acetate has been found to be unsuitable as an absorbant for removing hydrogen sulphide since it also combines with thiols. This reagent has been replaced by aqueous zinc acetate in a separate absorption trap. The proposed modification has the advantage of enabling estimations of hydrogen sulphide and of volatile thiols to be carried out on the same sample.

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“…GUBMANN et al (1964) postulate the pathways of such compounds by thermal degradation of sulphur-containing amino acids and other body substances as thiamine, biotin and Co A. According to PIPPEN (1967) mercaptans can be formed by the break-down of sulphur-containing amino acids with the mechanics of degradation more complex than the well-known STRECKER scheme.…”

mentioning

confidence: 99%

Gas chromatographic‐sensory parallel characterisation of methionine‐glucose reaction products and their relation to meat aroma

Baryłko-Pikielna

Daniewski

Mielniczuk

1974

Nahrung

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An attempt to elucidate the contribution of methionine‐glucose reaction products to the formation of typical meat aroma (or related to meat aroma) by means of simultaneous chromatographic‐sensory analysis has been carried out. Among chromatographically separated single odorous substances, the substances with sharp onion‐type dominated, being diminished and softened by carbonyl‐type odours. Only one compound had an odour defined as meat like (“brothy” and “meat hydrolysate”). The method of parallel chromatographic‐sensory analysis on the column exit, applied in the study appeared to be very useful as a direct way of sensory characterisation of separated volatiles. However, it shall be stressed that the method needs further standardisation of olfactory measurement conditions.

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Food Flavors and Odors, Volatile Sulfur Compounds in Potatoes

Cited by 51 publications

References 10 publications

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

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

On the Determination of Volatile Thiols in Beer

Gas chromatographic‐sensory parallel characterisation of methionine‐glucose reaction products and their relation to meat aroma

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