Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.
Development of potato off-flavor (POF) was examined in precooked vacuum-packed potatoes by GC and sensory analyses. The experiments comprised four varieties grown at two locations. Aroma compounds shown to be potential contributors to POF were determined quantitatively, and their relative importance was interpreted by aroma values based on odor detection threshold values determined in water. There were statistically significant differences in the content of POF compounds between the growing locations and among some of the varieties. The results from the sensory analyses concurred roughly with the GC analyses. (E,E)-2,4-Nonadienal and (E, E)-2,4-decadienal were shown to be the most potent of the POF compounds examined, in addition with hexanal, (E)-2-octenal, and (E)-2-nonenal. Lowering the development of POF in precooked vacuum-packed potatoes should be possible by optimizing the environmental conditions and breeding for suitable varieties.
Jensen
K
K
Department of Dairy and Food Science/Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1871 FC, Denmark. kje@kvl.dk
Petersen
M A
MA
Poll
L
L
Brockhoff
P B
PB
D000447:Aldehydes / Q000032:analysis*; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis*; D011198:Solanum tuberosum / Q000254:growth & development; D013045:Species Specificity; D013649:Taste
D000447:Aldehydes