Taste Components of Potatoes

Solms, J.; Wyler, Roland

doi:10.1021/bk-1979-0115.ch007

Cited by 28 publications

(25 citation statements)

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“…Although starch is tasteless, it influences texture and can interact with flavor compounds during cooking (Jitsuyama et al 2009;Solms and Wyler 1979). Potato tubers also contain low levels of sugars, mainly glucose, fructose, and sucrose, which may contribute directly or indirectly to flavor.…”

Section: Tastementioning

confidence: 99%

“…Although low in raw potatoes, relatively high levels of 5′ ribonucleotides are released by the enzymatic hydrolysis of RNA as tubers are heated during cooking. Nucleases are especially active at around 50°C, so high activity is expected during early stages of cooking (Solms and Wyler 1979). Steamed or boiled tubers of Phureja Group cultivars with higher levels of glutamate and guanosine 5′-monophosphate (GMP) than Tuberosum Group cultivars had higher acceptability scores in taste tests (Morris et al 2007.…”

Section: Tastementioning

confidence: 99%

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Potato Flavor

Jansky

2010

Am. J. Pot Res

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The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, steaming, and microwaving, allowing for a diversity of uses. Most people find potatoes to be an agreeable food and very few actually dislike potatoes. Potato flavor results from the combination of taste, aroma, and texture. Flavor precursors synthesized by the plant are present in raw potatoes and consist mainly of sugars, amino acids, RNA, and lipids. Plant genotype, production environment and storage environment influence the levels of these compounds and the enzymes that react with them to produce flavor compounds. During cooking, flavor precursors react to produce the Maillard reaction compounds and the sugar, lipid and RNA degradation products that contribute to flavor. The identification of major flavor compounds is important for breeders to make gains in selection for enhanced flavor.Resumen La papa es una de las hortalizas más populares en todo el mundo y es el cultivo hortícola más importante en los Estados Unidos, ocupando cerca de una tercera parte del consumo per capita de hortalizas. Las papas se pueden preparar de muchas maneras, incluyendo cocinadas, hervidas, rostizadas, fritas, al vapor, y en el horno de microondas, lo cual permite una gran diversidad de usos. La mayoría de la gente concuerda en que las papas son un alimento compatible y a muy poca gente le disgustan las papas. El sabor de la papa resulta de la combinación de sabor, aroma y textura. Los precursores del sabor sintetizados por la planta están presentes en las papas crudas y consisten principalmente de azúcares, amonoácidos, RNA, y lípidos. El genotipo de la planta, el medio ambiente en la producción y en el almacén influencian los niveles de estos compuestos y a las enzimas que reaccionan con ellos para producir los compuestos del sabor. Durante el cocimiento, los precursores del sabor reaccionan para producir los compuestos de la reacción de Maillard y para los productos de la degradación de azúcar, lípidos y RNA que contribuyen al sabor. Es importante para los fitomejoradores la identificación de los principales compuestos del sabor para mejorar en la selección de un mayor sabor.

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Section: Tastementioning

confidence: 99%

Section: Tastementioning

confidence: 99%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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“…3). The 5′ nucleotides are higher in potato compared other vegetables (Solms and Wyler 1979). Fried lachcha is a product prepared solely from potato, whereas aloo seekh is prepared from aloo mixed with some other vegetables and gram flour.…”

Section: Flavouring Compounds In Potato Productsmentioning

confidence: 99%

“…Concentration of 5′-ribonucleotides are higher in potato tubers compared to other plant food (Solms and Wyler 1979). As the tubers are heated during cooking, 5′-ribonucleotides are liberated by enzymatic hydrolysis of RNA (Halpern 2000).…”

Section: Introductionmentioning

confidence: 99%

Flavouring compounds in Indian potato snacks

et al. 2015

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Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5′-monophosphate (GMP) and adenosine 5′-monophosphate (AMP) are the major umami compounds which contribute towards flavour. Therefore, umami 5′ nucleotides (AMP+GMP) were estimated from local potato products available as common fried products in the Indian markets and processed potato products being sold by the retailers. The analysis was also carried in raw, microwaved and pressure cooked tubers of forty seven Indian potato cultivars. Umami 5′ nucleotide content ranged from 2.63 (Aloo seekh) to 8.26 μg/g FW (fried lachcha) in local potato products. In processed potato products, the content ranged from 2.72 μg/g FW (Smiles) to 14.75 μg/g FW (Aloo Bhujia). Along with aloo bhujia, umami 5′ nucleotides were also high in dehydrated aloo lachcha (11.14 μg/g FW) and dehydrated potato chips (10.13 μg/g FW) and low in Smiles (2.72 μg/g FW) and Potato Shortz (3.40 μg/g FW). The study suggests that the potato products prepared solely from potato contained higher levels of umami 5′ nucleotides compared to other products prepared by mixing potato with other cereals and vegetables. In Indian potato cultivars overall there was 14 % increase on microwave cooking and 31 % increase in flavouring compounds on pressure cooking. This type of study enabled in identifying better tasting cultivars for further product development and also to develop products with less addition of salt.

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“…The characteristic flavor of potatoes results from a complex interaction of free amino acids, 5'-nucleotides, simple sugars, phenolics, and glycoalkaloids (Solms and Wyler, 1979;Sinden, Deahl, and Aulenbach, 1976). Of interest in this study are the bitter and potentially toxic glycoalkaloids.…”

Section: Glycoalkaloids and Potato Taste Qualitymentioning

confidence: 99%