ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Potato volatile concentrates were prepared from samples of explosion puffed and conventionally dehydrated potatoes by steam distillation, extraction of distillates with diethyl ether and solvent evaporation and were analyzed by GLC. Peak heights of ten components were associated with the intensity of a toasted off-flavor produced by the puffing process. Four of these and two additional minor components were found to have pyrazine-like aromas; two components had aromas characteristic of the thermal degradation of dry proline-glucose mixtures and two components had burnt aromas. 2-Methylpyrazine, 2, 5-dimethylpyrazine, furfural, 5-methylfurfural, benzaldehyde, and phenylacetaldehyde were identified by mass spectrometry and retention time. An ethylmethylpyrazine, an ethyldimethylpyrazine, and trimethylpyrazine were tentatively identified by mass spectrometry. These results suggest that the toasted off-flavor is due to the presence of alkylpyrazines, compounds derived from proline, products of sugar pyrolysis, and products of Strecker degradation reactions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb02043.x
