Potato flavor

Maga, Joseph A.

doi:10.1080/87559129409540984

Cited by 55 publications

(33 citation statements)

References 158 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although methional is considered to be a key contributor to the flavour of baked potato [6,21,30], even in the cultivars where it was identified, it had RAVs (range 30-508) much lower than those of, e. g., 3-methylbutanal and several lipid degradation products. RAVs for dimethyl disulfide and dimethyl trisulfide values were generally higher than those of methional and these sulfides were also more widely distributed among the cultivars.…”

Section: Resultsmentioning

confidence: 99%

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

Duckham

Dodson

Bakker

et al. 2001

Nahrung

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

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

Duckham

Dodson

Bakker

et al. 2001

Nahrung

View full text Add to dashboard Cite

show abstract

“…Many low molecular weight volatiles, especially alcohols, were evolved during infection (Waterer & Pritchard, 1984); for example, ethanol, methanol and butan-1-ol were found to increase rapidly as infection progressed (Varns & Glynn, 1979). However, these volatiles tend not to be disease specific and are also evolved when no infecting organisms are present (Maga, 1994).…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies of potato tubers infected by E. carotovora have identified a range of VOCs evolved during the progression of the disease (Varns & Glynn, 1979;Waterer & Pritchard, 1984;Maga, 1994) which might be useful indicators of the onset of infection. Many low molecular weight volatiles, especially alcohols, were evolved during infection (Waterer & Pritchard, 1984); for example, ethanol, methanol and butan-1-ol were found to increase rapidly as infection progressed (Varns & Glynn, 1979).…”

Section: Introductionmentioning

confidence: 99%

Identification of volatiles generated by potato tubers (Solanum tuberosum CV: Maris Piper) infected by Erwinia carotovora, Bacillus polymyxa and Arthrobacter sp.

et al. 1999

View full text Add to dashboard Cite

Bacteria were isolated from internal tissues of surface sterilized healthy tubers of Solanum tuberosum cv. Maris Piper (8 different isolates) and from tubers inoculated with Erwinia carotovora ssp. carotovora showing soft-rot symptoms (3 different isolates), and identified by fatty acid profiling. Bacillus polymyxa and an Arthrobacter sp. were isolated from both sources, E. carotovora only from the soft-rotted tubers. The volatile organic compounds (VOCs) generated by tubers inoculated with E. carotovora, B. polymyxa and the Arthrobacter sp. were identified. Inoculated tubers of cv. Maris Piper were incubated under controlled humidity (95% relative humidity) and temperature (10ЊC) to simulate typical storage conditions. B. polymyxa and Arthrobacter sp. did not cause symptoms, whilst E. carotovora caused limited soft-rot infections after 4 weeks at the low temperatures typically associated with potatoes in storage. The VOCs released to the headspace around these tubers were collected using an adsorbent system and analysed by Gas Chromatography-Mass Spectrometry (GC-MS). Twenty-two volatiles unique to E. carotovora infection of potato tubers were found, including 10 alkanes, four alkenes, two aldehydes, one sulphide, one ketone, one alcohol, one aromatic, one acid and one heterocyclic compound. B. polymyxa generated three unique volatiles: N,Ndimethylformamide, 1-pentadecene and 1-hexadecane. Only one volatile, 2,3-dihydrofuran, was unique to the Arthrobacter infection. Production of volatile nitrogen species from E. carotovora-infected tubers increased with time, whereas none were detected in the headspace above uninfected tubers. Further analysis using a modified GC-MS method established that ammonia, trimethylamine and several volatile sulphides were evolved from tubers infected by E. carotovora. No specific volatile was useful as a marker associated with any of the three bacterial species but in the case of E. carotovora-infected potato tubers a significant increase in the volume of compounds evolved was clearly observed. The results are discussed in relation to the use of sensors to detect VOCs evolved from infected tubers in order to provide an early warning system for the control of soft rot in potato stores.

show abstract

“…More than 500 compounds have been identified in the volatile fraction of French fries and in that of potato chips showing a similar aroma [review in (2)]. A first systematic study on the key aroma compounds has only been performed on potato chips (3,4).…”

Section: Introductionmentioning

confidence: 99%