Volatile compounds from potato-like model systems.
The volatile reaction products of aqueous mixtures comprising combinations of methionine, glucose, linoleic acid, and starch heated in a modified Likens-Nickerson apparatus were extracted and analyzed by gas chromatography-mass spectrometry (GC-MS). The majority of volatile compounds were formed from linoleic acid degradation, hexanal, 2,4-decadienal, and 2-pentylfuran being identified in the greatest amounts. Dimethyl disulfide and dimethyl trisulfide were detected in every system containing methionine. 3-(Methylthio)propanal (methional) and other sulfur compounds were detected when methionine was heated with another precursor. No binding of volatile compounds to starch was observed; rather, starch appeared to act as an additional source of reactive carbohydrate. Almost all the components identified have been identified among the aroma components of cooked potato. No pyrazines, pyridines, or thiazoles were identified, probably due to the relatively low temperature/high moisture conditions.
Mandin
O
O
Department of Food Science and Technology, The University of Reading, Whiteknights, UK.
Duckham
S C
SC
Ames
J M
JM
D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000737:chemistry; D019787:Linoleic Acid / Q000737:chemistry; D015416:Maillard Reaction; D008715:Methionine / Q000737:chemistry; D008956:Models, Chemical; D011198:Solanum tuberosum; D013213:Starch / Q000737:chemistry*; D014835:Volatilization
D013213:Starch; D019787:Linoleic Acid; D008715:Methionine; D005947:Glucose