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Some volatile compounds from cooked potatoes
Author(s) -
Self R.,
Rolley H. L. J.,
Joyce A. E.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140102
Subject(s) - methanethiol , butyraldehyde , chemistry , acetaldehyde , acetone , acrolein , ethanethiol , organic chemistry , chromatography , isopropyl , gas chromatography , isobutyraldehyde , ketone , dimethyl disulfide , sulfur , catalysis , ethanol
An investigation of some of the volatile compounds produced by boiling potatoes has been carried out by gas chromatography. The method used for the concentration, separation and identification of small samples of such compounds is described. These were shown to include hydrogen sulphide, acetaldehyde, methanethiol, acrolein, acetone, ethanethiol, dimethyl sulphide, iso‐ and n‐butyraldehyde, isovaleraldehyde and methyl isopropyl ketone, along with some unidentified components. These findings are discussed in relation to the Strecker degradation of amino‐acids, and in the light of present knowledge of flavour components.