Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars

S.C. Duckham, A.T. Dodson, J. Bakker, Jennifer Ames

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)

Abstract

Tubers of eleven cultivars of potato were baked and the flavour compounds from the flesh were isolated by headspace adsorption onto Tenax and analysed by gas chromatography-mass spectrometry (GC-MS). Lipid degradation and the Maillard reaction were the main sources of flavour compounds, accounting for 22-69% and 28-77%, respectively, of the total yields. Various sulfur compounds, methoxypyrazines and terpenes were also identified at lower levels. Relative aroma impact values (RAVs) were calculated by dividing compound yields by the odour threshold value. Compounds contributing most to aroma (RAV > 10000 in at least one cultivar) were 2-isobutyl-3-methoxypyrazine, 2-isopropyl-3-methoxypyrazine, beta -damascenone, dimethyl trisulfide, decanal and 3-methylbutanal. The observed differences in yields and RAVs for compounds among cultivars would be expected to result in differences in perceived flavour.
Original languageEnglish
Pages (from-to)317-323
Number of pages7
JournalNAHRUNG-FOOD
Volume45
Publication statusPublished - 2001

Fingerprint

Dive into the research topics of 'Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars'. Together they form a unique fingerprint.

Cite this