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FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO. 3. Contribution of Pyrazines and Other Compounds to the Toasted Off‐flavor
Author(s) -
SAPERS G. M.,
OSMAN S. F.,
DOOLEY C. J.,
PANASIUK O.
Publication year - 1971
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.1365-2621.1971.tb02043.x
Subject(s) - chemistry , phenylacetaldehyde , flavor , food science , furfural , flavour , distillation , aroma , maillard reaction , sugar , chromatography , organic chemistry , catalysis
SUMMARY– Potato volatile concentrates were prepared from samples of explosion puffed and conventionally dehydrated potatoes by steam distillation, extraction of distillates with diethyl ether and solvent evaporation and were analyzed by GLC. Peak heights of ten components were associated with the intensity of a toasted off‐flavor produced by the puffing process. Four of these and two additional minor components were found to have pyrazine‐like aromas; two components had aromas characteristic of the thermal degradation of dry proline‐glucose mixtures and two components had burnt aromas. 2‐Methylpyrazine, 2, 5‐dimethylpyrazine, furfural, 5‐methylfurfural, benzaldehyde, and phenylacetaldehyde were identified by mass spectrometry and retention time. An ethylmethylpyrazine, an ethyldimethylpyrazine, and trimethylpyrazine were tentatively identified by mass spectrometry. These results suggest that the toasted off‐flavor is due to the presence of alkylpyrazines, compounds derived from proline, products of sugar pyrolysis, and products of Strecker degradation reactions.