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c4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor
Author(s) -
JOSEPHSON DAVID B.,
LINDSAY ROBERT C.
Publication year - 1987
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.1365-2621.1987.tb06605.x
Subject(s) - chemistry , flavor , food science , aqueous solution , organic chemistry
Analysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t 2, c 6‐nonadienal which is further degraded to c 4‐heptenal through a water‐mediated retro‐aldol condensation reaction. Dilute aqueous solutions of c 4‐heptenal exhibited boiled potato‐like aromas, and at relatively high concentrations (greater than 0.7 ppb) added c 4‐heptenal contributed distinct staling‐type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1–0.4 ppb, c 4‐heptenal enhanced overall earthy, potato‐like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstituted dehydrated potatoes.