POTATO FLAVOR GENERATION‐AN APPROACH To THE FLAVOR IMPROVEMENT OF DEHYDRATED POTATO PRODUCTS

Abstract

Flavor improvement of instant mashed potato productHeating of aqueous potato extract resulted in a sharp and unpleasant flavor. However, the flavor of potato extract was vastly improved when it was heated with methionine, ribose, and sodium pyrophosphate. Several other amino acids, sugars, and phosphates were also effective in the generation of potato flavor. The potato flavor generation system was demonstrated to improve the flavor of the instant mashed potato product.

Volatile Compounds Generated from Thermal Reaction of Methionine and Methionine Sulfoxide with or without Glucose

“…L-Methionine is one of the essential amino acids for man (Rose et al, 1955;Meister, 1965;Irwin and Hegsted, 1971). Methionine also has been widely used in the flavor and food industries to produce reaction flavors such as baked potato, fried potato, coffee, and meat flavors (Herz and Shallenberger, 1960; Ballance, 1961; Hodge, 1967; Chen, 1968; Lee et al, 1973;Mielniczuk et al, 1977; Fan and Yueh, 1980;Silwar and Tressl, 1989). The contribution of methionine to flavor formation was found mainly through thermal degradation itself or through thermal interactions with other food ingredients, especially reducing sugars.…”