Some volatile compounds from cooked potatoes

Abstract

An investigation of some of the volatile compounds produced by boiling potatoes has been carried out by gas chromatography. The method used for the concentration, separation and identification of small samples of such compounds is described. These were shown to include hydrogen sulphide, acetaldehyde, methanethiol, acrolein, acetone, ethanethiol, dimethyl sulphide, iso-and n-butyraldehyde, isovaleraldehyde and methyl isopropyl ketone, along with some unidentified components. These findings are discussed in relation t o the Strecker degradation of amino-acids, and in the light of present knowledge of flavour components.chem.

Chicken Flavor Studies

“…By using model systems, Self, Rolley. and Joyce (32) obtained methanethiol from methionine and H^S from cystine and cysteine in an aqueous medium containing the active carbonyl, dehydroascorbic acid. However, Self, Rolley, and Joyce (32) did not detect any organic sulfides or disulfides in their investigation.…”

“…and Joyce (32) obtained methanethiol from methionine and H^S from cystine and cysteine in an aqueous medium containing the active carbonyl, dehydroascorbic acid. However, Self, Rolley, and Joyce (32) did not detect any organic sulfides or disulfides in their investigation. Sulfide (s) and disulfide (s) were tentatively identified in the present study together with hydrogen sulfide.…”

“…Model Systems. The apparatus and procedures of Folkard and Jo\rce (6) and Self, Rolley, and Joyce (32) were used for the three model experiments.…”

Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

“…The proposed mechanism in Fig. 4 would also explain the formation of acrolein from methionine and dehydroascorbic acid (a dicarbonyl compound) or ascorbic acid, by heating or boiling in aqueous solutions in the presence of atmospheric oxygen [44][45][46]. Interestingly, methional is the primary flavor compound of baked and cooked potatoes.…”

Gas chromatography–mass spectrometry analyses of volatile organic compounds from potato tubers inoculated with Phytophthora infestans or Fusarium coeruleum

“…Maga (1994) reviewed data on volatiles emitted by raw, cooked and processed potato tubers, and claimed that butanal and 3‐methylbutanal were emitted by raw tubers. However, the cited sources of these data (Buttery et al ., 1961; Buttery & Teranishi, 1963; Self et al ., 1963; Nursten & Sheen, 1974) report that these volatiles were emitted only by cooked or processed (granulated) potato.…”