title: [Biochemical peculiarity potatoes boiled in formation organoleptic properties].
abstract: It is established, that all take part in formation organoleptic properties of a potato its chemical components: amino acids, a protein, sugar, fats, alkaloids, etc. Key value belongs sugaramino to reaction as a result of which the set of the flying and painted products which cause taste, aroma and color of a potato subjected to heat treatment is formed. The structure of a potato is caused with the starch containing a plenty of phosphatic groups. Except for it on organoleptic properties of a potato the big influence renders the agricultural technician of cultivation, soil-climatic factors, and also time and conditions of storage.
authors.forename: v V
authors.initials: vV
authors.lastname: Litviak
authors.forename: B B
authors.initials: BB
authors.lastname: Moskva
authors.forename: I V
authors.initials: IV
authors.lastname: Mel'sitova
mesh_terms: D003296:Cooking; D006801:Humans; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013649:Taste
chemical_list: D013213:Starch