Comparison of the volatile components of eight cultivars of potato after microwave baking

M.J. Oruna-Concha, J. Bakker, Jennifer Ames

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Eight cultivars of potato were baked in a microwave oven. The flavour components of the flesh were isolated by headspace trapping onto Tenax and analysed by gas chromatography-mass spectrometry. Lipid degradation and the Maillard reaction and/or sugar degradation were the main sources of the 80 flavour components identified. It is suggested that total levels of compounds and variations among their profiles may be attributed to differences in activities of lipid enzymes and levels of flavour precursors in the range of cultivars investigated. (C) 2002 Elsevier Science Ltd.
Original languageEnglish
Pages (from-to)80-86
Number of pages7
JournalLEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume35(1)
Issue number1
DOIs
Publication statusPublished - Feb 2002

Fingerprint

baking
Solanum tuberosum
Microwaves
flavor
potatoes
Lipids
Maillard Reaction
cultivars
Gas Chromatography-Mass Spectrometry
microwave ovens
degradation
Maillard reaction
lipids
headspace analysis
trapping
Enzymes
sugars
enzymes
tenax

Cite this

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Comparison of the volatile components of eight cultivars of potato after microwave baking. / Oruna-Concha, M.J.; Bakker, J.; Ames, Jennifer.

In: LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, Vol. 35(1), No. 1, 02.2002, p. 80-86.

Research output: Contribution to journalArticle

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