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CHEMISTRY OF BAKED POTATO FLOUR: FURTHER IDENTIFICATION OF HETEROCYCLIC COMPOUNDS IN THE VOLATILE FLAVOR OF BAKED POTATO
Author(s) -
HO CHITANG,
COLEMAN EDWARD C.
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.tb07531.x
Subject(s) - chemistry , flavor , food science , mass spectrometry , organic chemistry , chromatography
The gas chromatographic fractions of a baked potato flavor which was isolated from 540 lb of Idaho Russet Burbank potatoes were analyzed by infrared and mass spectrometry. A large number of heterocyclic compounds were identified. This paper reports the identification of 9 furans, 2 oxazoles, 3 thiophenes, 2 pyrroles, 2 pyridines, 1 dioxolane, and 1 trioxane. It was noted that heterocyclic compounds with formyl or acetyl substituents had aromas with nutty characteristics.