Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking

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 flav...

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Bibliographic Details
Published inFood science & technology Vol. 35; no. 1; pp. 80 - 86
Main Authors Oruna-Concha, M.J., Bakker, J., Ames, J.M.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.02.2002
Elsevier
Subjects
aroma
Biological and medical sciences
cultivar
flavour
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
microwave-baked potato
potato
cultivar
flavour
potato
aroma
microwave-baked potato
Volatile compound
Vegetables
Cooking
Physical dressing
Organoleptic properties
Maillard reaction
Lipids
Microwave heating
Flavor
Potato
Chemical modification
Aroma
Cultivar
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Summary: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.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.2001.0819