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FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 2. Flavor Contribution of 2‐Methylpropanal, 2‐Methylbutanal and 3‐Methylbutanal
Author(s) -
SAPERS G. M.
Publication year - 1970
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.1365-2621.1970.tb01982.x
Subject(s) - flavor , chemistry , food science , acetone , organic chemistry
SUMMARY– Headspace vapor components previously associated with the intensity of an off‐flavor in explosion puffed dehydrated potatoes were added to potatoes lacking the off‐flavor to determine the flavor contribution of these compounds. 2‐Methylpropanal produced a characteristic wet fur flavor note while 2‐ and 3‐methylbutanal modified this flavor and contributed burnt flavor notes. While these flavor notes resembled some elements of the puffing off‐flavor, the total off‐flavor at its normal intensity could not be simulated by combinations of these compounds in potato at realistic concentrations. Acetone, which is also present in the headspace vapor of explosion puffed dehydrated potatoes, was found as a major headspace component of fresh boiled potatoes. This compound and smaller amounts of 2‐ and 3‐methylbutanal were produced in overcooked fresh potatoes which lacked the puffing off‐flavor.