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POTATO FLAVOR GENERATION‐AN APPROACH To THE FLAVOR IMPROVEMENT OF DEHYDRATED POTATO PRODUCTS
Author(s) -
FAN T. Y.,
YUEH M. H.
Publication year - 1980
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.1365-2621.1980.tb04151.x
Subject(s) - flavor , chemistry , food science , pyrophosphate , browning , methionine , amino acid , biochemistry , enzyme
Heating of aqueous potato extract resulted in a sharp and unpleasant flavor. However, the flavor of potato extract was vastly improved when it was heated with methionine, ribose, and sodium pyrophosphate. Several other amino acids, sugars, and phosphates were also effective in the generation of potato flavor. The potato flavor generation system was demonstrated to improve the flavor of the instant mashed potato product.