Extracts of the steam volatiles of cooked potatoes and of a dehydrated, granular potato product have been prepared. High-boiling fatty acids preponderated and were removed prior to concentration and examination of the resulting essences by combined gas chromatography-mass spectrometry-odour assessment. Thirtyfive components were identified in potato essences and 20 in a potato granule essence. Chemical and retention data indicated that 2-methoxy-3-ethylpyrazine' was present in potato volatiles and mass spectral evidence was obtained of its presence in potato sprout essence. Synthetic work confirmed the known characteristic raw potato odour of 2-methoxy-3-ethylpyrazine and demonstrated that isomers do not possess it. Lack of volatiles rather than off-flavour is believed to account for the differences between the flavour of cooked potatoes and of the potato product examined.