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Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates
Author(s) -
BOGGS MILDRED M.,
BUTTERY RON G.,
VÉNSTROM DELPHA W.,
BELOTE MARY L.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01767.x
Subject(s) - hexanal , flavor , chemistry , food science , nitrogen , chromatography , organic chemistry
SUMMARY Influence of air storage of commercial potato granules at 22°C was determined by gas chromatography and flavor tests by judges. Increases in hexanal content of the vapor above the reconstituted product at 93°C followed subjective flavor estimates closely. Sixty‐five percent of the judges distinguished between air‐packed granules and a control sample packaged in nitrogen atmosphere after approximately three months (5% level of significance). During this time, hexanal concentration above the reconstituted air‐packed granules increased from 0.2 to 2.5 ppm. By the end of the fourth month, when hexanal had increased to 8.5 ppm, almost all of the judges detected flavor deterioration.