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FLAVOR ENHANCEMENT OF POTATO PRODUCTS
Author(s) -
GUADAGNI D. G.,
BUTTERY R. G.,
SEIFERT R. M.,
VENSTROM D. W.
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.tb06363.x
Subject(s) - flavor , food science , chemistry , significant difference , mathematics , statistics
SUMMARY— The effect of selected compounds on flavor of various potato products was studied by sensory panels. The minimum detectable amount of each of six compounds in four brands of dehydrated mashed potatoes was determined. The difference thresholds of the six compounds in the reconstituted potato products varied from 0.05–3.1 ppm. Only 2‐methoxy‐3‐ethylpyrcxine (0.1–0.2 ppm) was effective in increasing the flavor level of all four brands of dehydrated potatoes; it also proved to be effective in increasing the potato flavor level of potato salad, dehydrated scalloped potatoes and potato soup. Potato salad stored at 3°C for 1 wk required at least 0.2 ppm of this compound to maintain its initial flavor difference from the control sample.