ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Influence of air storage of commercial potato granules at 22°C was determined by gas chromatography and flavor tests by judges. Increases in hexanal content of the vapor above the reconstituted product at 93°C followed subjective flavor estimates closely. Sixty-five percent of the judges distinguished between air-packed granules and a control sample packaged in nitrogen atmosphere after approximately three months (5% level of significance). During this time, hexanal concentration above the reconstituted air-packed granules increased from 0.2 to 2.5 ppm. By the end of the fourth month, when hexanal had increased to 8.5 ppm, almost all of the judges detected flavor deterioration.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1964.tb01767.x
