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Odour thresholds and similarity ratings of some potato chip components
Author(s) -
Guadagni D. G.,
Buttery R. G.,
Turnbaugh Jean G.
Publication year - 1972
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.2740231207
Subject(s) - phenylacetaldehyde , aroma , food science , pyrazine , similarity (geometry) , chemistry , mathematics , computer science , artificial intelligence , organic chemistry , image (mathematics)
Odour thresholds of the major components found in steam‐volatile potato‐chip oil were determined in water and in vegetable oil. From these values and the relative percentages of the components in the extracted oil, a figure for relative odour intensity of each compound in vegetable oil was calculated. These values, together with odour similarity ratings of the compounds and fresh potato chips, indicate that 3‐methylmercaptopropanal (methional) is probably one of the most important contributors to potato‐chip aroma. Other compounds that may contribute in varying degrees include deca‐2,4‐dienal, 2‐ethyl‐3,6‐dimethyl‐pyrazine, 2‐acetyl‐1,4,5,6‐tetrahydropyridine, 2,6‐diethylpyrazine, 2‐octenal and 2‐phenylacetaldehyde.