Evaluation of Cooked Flavor for Fifteen Potato Genotypes and the Correlation of Sensory Analysis to Instrumental Methods

Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil

“…Stir‐frying is a common cooking method that can quickly endow shredded potatoes with desirable taste and flavour and effectively remain the nutrients in potatoes. It is a complex process interwoven with multiple mechanisms such Maillard, caramelisation, Strecker amino acid degradation and fatty acid oxidation (Bough et al ., 2019; Ciccone et al ., 2020). It is generally believed that fried shredded potatoes are acceptable to most people when they are cooked until they are golden in appearance, mellow in smell and tender and smooth in taste.…”

Prioritising quality traits for gender‐responsive breeding for boiled potato in Uganda

“…These are important observations that will help potato breeders in Uganda and east Africa. Some studies have shown that flavours observed in cooked potato are related to several compounds inherent in the tubers or produced as a result of thermal treatments when cooking including hydrocarbons, terpenes, alcohols, an acid, furans, aldehydes, ketones, as well as halogenic, nitrogenous and sulphurous compounds (Bough, Holm & Jayanty, 2020). Moreover, the cooking method could modify the intensity of these flavours.…”

Promoting Human Nutrition and Health through Plant Metabolomics: Current Status and Challenges

“…Plant metabolomics has been widely used to investigate metabolomes of mature and developing seeds in several major food crops, particularly in rice [ 60 , 61 , 62 , 63 , 64 ], allowing us to understand what we eat, how they are formed, and how they are changed in the process of food crop development and food processing. Plant metabolomics studies have been also employed to identify common and/or specific macro- and micro-nutrients and quality associated components in food crops [ 32 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 ], their availability after cooking [ 70 , 72 , 73 ], and to discover biomarkers for future crop quality improvement. Comparative metabolomics strategies have revealed the convergent or divergent evolution of metabolism within or across plant species [ 47 , 56 , 63 , 74 , 75 ] and its mechanisms [ 76 ], which lays a solid base for crop improvement in the contest of nutrition and quality.…”

“…Using metabolite profiling (GC-MS) combined with sensory analysis and texture measurement, flavor biomarkers for both desirable attributes such as potato-like and mealy texture (including ethylfuran, 2-pentylfuran, isomenthone) as well as undesirable attributes such as bitter (3,4,5-trimethyl-2-cyclopenten-1-one), earthy (pentan-1-ol), and other off-flavors (5-methylhexan-2-one), were identified in 15 potato genotypes. Those biomarkers pave a way for more effective targeted flavor improvement upon validation [ 72 ]. Metabolite profiling (GC-MS and LC-MS) of a potato diversity panel (including both tetraploid and diploid landraces, diploid bred clones, and wild genotypes) indicates clear metabolomic differences between germplasm and highlights which nutritive metabolites are present in potatoes and how they change after cooking.…”