Study of precursors responsible for off-flavor formation during storage of potato flakes.
Off-flavors frequently appear during the storage of potato flakes. Volatile profile analysis performed by solid-phase microextraction-gas chromatography-mass spectrometry revealed that hexanal is the main compound that appears during the storage period. Hexanal may be a degradation product of linoleic acid formed through linoleic acid hydroperoxide cleavage. Profiles of hexanal precursors were determined from potato flakes at different storage time points. Linoleic acid-derived oxylipins are predominant in potato flakes. The free oxylipins identified, in descending order, are as follows: hexanal, hydroxy polyunsaturated fatty (PUFAs), oxo PUFAs, divinyl ether PUFAs, and hydroperoxy PUFAs. However, the main oxylipins detected were esterified: esterified hydroxy, hydroperoxy, and oxo PUFAs. Oxylipins reveal different evolutions during the storage period. Chiral high-performance liquid chromatography analysis of the precursors of hexanal and other oxylipins revealed a racemic composition that supports the nonenzymatic formation of hexanal and most of the other oxylipins identified.
Laine
Gaëlle
G
Plant Biology Unit, Gembloux Agricultural University, Passage des Déportés 2, B-5030 Gembloux, Belgium.
Göbel
Cornelia
C
du Jardin
Patrick
P
Feussner
Ivo
I
Fauconnier
Marie-Laure
ML
D000447:Aldehydes / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005227:Fatty Acids / Q000032:analysis; D005519:Food Preservation; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D014835:Volatilization
D000447:Aldehydes; D005227:Fatty Acids; C010463:n-hexanal