Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato
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- 作者：S. Craig Duckham ; Andrew T. Dodson ; Jokie Bakker ; and Jennifer M. Ames
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2002
- 出版时间：September 25, 2002
- 年：2002
- 卷：50
- 期：20
- 页码：5640 - 5648
- 全文大小：65K
- 年卷期：v.50,no.20(September 25, 2002)
- ISSN：1520-5118
文摘
Tubers of five cultivars of potato were stored at 4 
tities/deg.gif">C for 2, 3, and 8 months and baked in a conventionaloven. The flavor compounds from the baked potato flesh were isolated by headspace adsorptiononto Tenax and analyzed by gas chromatography-mass spectrometry. On a quantitative basis,compounds derived from lipid and Maillard reaction/sugar degradation dominated the flavor isolates,with sulfur compounds, methoxypyrazines, and terpenes making smaller contributions. Levels of 37of the >150 detected compounds were monitored in each cultivar with time of storage. Many significantdifferences were found in levels of individual compounds, compound classes, and total monitoredcompounds for the individual effects of cultivar and storage time and for their two-way interaction.Differences may be explained by variations in levels of flavor precursors and activities of enzymesmediating flavor compound formation among cultivars and storage times. In addition, differences inagronomic conditions may partly account for variations among cultivars. Overall, of the compoundsmonitored, those most likely having the greatest flavor impact were 2-isopropyl-3-methyoxypyrazine,2-isobutyl-3-methoxypyrazine, dimethyl trisulfide, decanal, and 3-methylbutanal, with methylpropanal,2-methylbutanal, methional, and nonanal also being probable important contributors to flavor.Keywords: Potato; flavor; aroma; baked potato; cultivar; storage time
tities/deg.gif">C for 2, 3, and 8 months and baked in a conventionaloven. The flavor compounds from the baked potato flesh were isolated by headspace adsorptiononto Tenax and analyzed by gas chromatography-mass spectrometry. On a quantitative basis,compounds derived from lipid and Maillard reaction/sugar degradation dominated the flavor isolates,with sulfur compounds, methoxypyrazines, and terpenes making smaller contributions. Levels of 37of the >150 detected compounds were monitored in each cultivar with time of storage. Many significantdifferences were found in levels of individual compounds, compound classes, and total monitoredcompounds for the individual effects of cultivar and storage time and for their two-way interaction.Differences may be explained by variations in levels of flavor precursors and activities of enzymesmediating flavor compound formation among cultivars and storage times. In addition, differences inagronomic conditions may partly account for variations among cultivars. Overall, of the compoundsmonitored, those most likely having the greatest flavor impact were 2-isopropyl-3-methyoxypyrazine,2-isobutyl-3-methoxypyrazine, dimethyl trisulfide, decanal, and 3-methylbutanal, with methylpropanal,2-methylbutanal, methional, and nonanal also being probable important contributors to flavor.Keywords: Potato; flavor; aroma; baked potato; cultivar; storage time