Potent odorants of boiled potatoes

Citation
B. Mutti et W. Grosch, Potent odorants of boiled potatoes, NAHRUNG, 43(5), 1999, pp. 302-306
Citations number
31
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
NAHRUNG-FOOD
ISSN journal
0027-769X → ACNP
Volume
43
Issue
5
Year of publication
1999
Pages
302 - 306
Database
ISI
SICI code
0027-769X(199910)43:5<302:POOBP>2.0.ZU;2-8
Abstract
The potent odorants of boiled potatoes were screened by aroma extract dilut ion analysis, aroma extract concentration analysis, and gas chromatography- olfactometry of static headspace samples. Altogether 45 odorants were found of which 42 were identified. trans-4,5-Epoxy(E)-2-decenal, methional, 2-ac etyl-1-pyrroline, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, vanilli n, sotolon, decanal, (E,E)-2,4-nonadienal, (E,E)-2,3-decadienal, (E)-beta-d amascenone, furaneol, methanethiol, 3-isopropyl-2-methoxypyrazine, dimethyl sulfide appeared in at least one of the three screening experiments with a higher flavour dilution factor.