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

Abstract

Tubers of eleven cultivars of potato were baked and the flavour compounds from the flesh were isolated by headspace adsorption onto Tenax and analysed by gas chromatography-mass spectrometry (GC-MS). Lipid degradation and the Maillard reaction were the main sources of flavour compounds, accounting for 22-69% and 28-77%, respectively, of the total yields. Various sulfur compounds, methoxypyrazines and terpenes were also identified at lower levels. Relative aroma impact values (RAVs) were calculated by dividing compound yields by the odour threshold value. Compounds contributing most to aroma (RAV > 10,000 in at least one cultivar) were 2-isobutyl-3-methoxypyrazine, 2-isopropyl-3-methoxypyrazine, beta-damascenone, dimethyl trisulfide, decanal and 3-methylbutanal. The observed differences in yields and RAVs for compounds among cultivars would be expected to result in differences in perceived flavour.

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

“…Similar sulfide volatiles have also been identified in onion and turnip (Boelens, de Valois, & van der Gen, 1971;Kallio & Salorinne, 1990;Taveira et al, 2009). Duckham, Dodson, Bakker, and Ames (2001) reported the OTV's of dimethyl trisulfide to be equal to 0.01 ppb and dimethyl disulfide to be 0.2 ppb in baked potatoes. In another study, Boelens et al (1971) determined the OTV of dipropyl disulfide in onions to be 3.2 μg/l in water.…”

“…Hexanal has previously been identified by several authors in ingredients such as dehydrated carrot (Soria et al, 2008), turnip (Taveira et al, 2009), celery (MacLeod et al, 1988, butter (Povola & Contarini, 2003), vegetable oil (Stashenko, Ferreira, Sequeda, Martínez, & Wong, 1997) and potato (Longbardi, Casiello, Sacco, Tedone, & Sacco, 2011;Petersen, Poll, & Larsen, 1998). In a study on baked potatoes Duckham et al (2001) reported the OTV of hexanal as 4.5 ppb. Kalua et al (2007) conducted a review of olive oil volatile compounds and reported previously determined OTV's ranging from 75-300 μg/kg in oil.…”

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

“…Cultivar differences in both the composition of flavour compounds (Jensen et al 1999) and in the perceived aroma of boiled tubers (Ulrich et al 2000) have been reported. Levels of flavour compounds of baked tuber flesh are also reported to vary among cultivars (Oruna-Concha et al 2001;Duckham et al 2001). The fatty acids, sugars and amino acids in the raw tubers are precursors of most of the compounds responsible for the flavour that forms when potato tubers are baked (Whitfield and Last 1991).…”

The perspectives of metabolomics studies of potato plants

“…Изолейцин, лейцин, тирозин и фенилаланин -важные предшественники ароматических соединений, определяющих вкус вареного картофеля (Duckham et al, 2001;Martin, Ames, 2001). Именно изолейцин, лейцин и тирозин являются основными субстратами для реакций Стрекера, в результате которых выделяются летучие альдегиды (метилбутаналь и бензальдегид), которые при дают «миндальный» и «поджаренный/сладкий» аромат вареному картофелю.…”