Investigation of the boiled potato flavor by human sensory and instrumental methods

Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars

“…The most abundant representatives were the Strecker aldehydes of isoleucine and leucine, i. e., 2-and 3-methylbutanal, which were identified in every cultivar and contributed 75-96% of the volatiles in this category. They are established as volatile components of baked potato [1] and have also been reported as components of boiled potato flavour [1,5,20]. Increased levels of sugars in the tuber (which occur on storage) will enhance their formation and Salinas et al [20] reported higher levels of these compounds after boiling slightly soft tubers that had been stored for 13-14 months, compared to tubers stored for 1-2 months.…”

“…Amounts of acopaene were significantly higher in Estima than the other three cultivars in which it was identified. Coleman et al [10] identified several terpenes in baked potatoes, including b-myrcene, limonene and 3-carene, reported here, while Mutti and Grosch [4] and Ulrich et al [5] both recently reported bdamascenone among the volatile components of boiled potatoes. Table 2 gives the relative aroma impact values (RAVs) of selected compounds identified, where the RAV of a compound is defined as the relative GC peak area (see Table 1) divided by the odour threshold value in water [lg/l].…”

“…Raw potato possesses little aroma and, by 1996, only 55 components had been reported as contributors to raw potato aroma [1]. Over the last three-four years, several studies have been reported concerning the flavour compounds of boiled potato [2][3][4][5]. In contrast, baked potato flavour has been rather neglected and, up until 2 000, only seven papers had been published [6][7][8][9][10][11][12].…”

“…Jensen et al [14] demonstrated statisticallysignificant differences among some cultivars for levels of compounds associated with off-flavour development in pre-boiled vacuum-packed potatoes. Ulrich et al [5] used sensory techniques and aroma extract dilution analysis to illustrate the differences in aroma among three genotypes of potato after boiling. They differed especially in negative terms, e. g., burnt, fodder and musty, and compounds implicated in the differences included 2-methylbutanol, pyrrole, (E,E)-3,5-octadienone and 2,4-decadienal.…”

Identification of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods

“…The GC-O analysis was conducted at Dr. D. Ulrich's laboratory in Quedlinburg, Germany, by seven olfactometry panellists, trained in GC sniffing and odour recognition [16][17][18][19]. Odour perception was aided by the MSD ChemStation Software (Agilent, Palo Alto, CA).…”