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

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

doi:10.1006/fstl.2001.0819

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

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

School of Biological Sciences

Research output: Contribution to journal › Article › peer-review

32 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 language	English
Pages (from-to)	80-86
Number of pages	7
Journal	LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume	35(1)
Issue number	1
DOIs	https://doi.org/10.1006/fstl.2001.0819
Publication status	Published - Feb 2002

ASJC Scopus subject areas

Food Science

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10.1006/fstl.2001.0819

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AB - 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.

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

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