Influence of variety and growing location on the development of off- flavor in precooked vacuum-packed potatoes

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 1145-1149

  Jensen, Kirsten ^a   Petersen, Mikael Agerlin ^a   Poll, Leif ^a   Brockhoff, Per Bruun ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Catering; Off flavor; Potato; Precooked; Threshold values

Indexed keywords

ALDEHYDE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FLAVOR; FOOD ANALYSIS; FOOD PRESERVATION; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PLANT GROWTH; POTATO; SPECIES DIFFERENCE; TASTE; VACUUM;

ALDEHYDES; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; SOLANUM TUBEROSUM; SPECIES SPECIFICITY; TASTE;

EID: 0032955988     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9807115     Document Type: Article

References (23)

1. ASTM Designation: E 679. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits. 1991; pp 1-5.
2. Belitz, H.-D.; Grosch, W. Lipids. In Food chemistry; Springer-Verlag: Berlin, Germany, 1987; pp 128-200.
3. Berkeley, H. D.; Galliard, T. Lipids of potato tubers. IV. Effect of growth and storage on the lipid-degrading enzymes of the potato tuber. J. Sci. Food Agric. 1974, 25, 869-873.
4. Brockhoff, P. M.; Müller, H. G. Random effect threshold models for dose-response relations with repeated measurements. J. Royal Stat. Soc. Ser B. 1997, 59, 431-446.
5. Buttery, R. G.; Hendel, C. E.; Boggs, M. M. Autoxidation of potato granules. Part I. Changes in fatty acids. J. Agric. Food Chem. 1961, 9, 245-252.
6. Buttery, R. G.; Guadagni, D. G.; Ling, L. C. Flavor compounds: volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds. J. Agric. Food Chem. 1973, 21, 198-201.
7. Galliard, T.; Matthew, J. A. Lipids of potato tubers. II. Lipid-degrading enzymes in different varieties of potato tuber. J. Sci. Food Agric. 1973, 24, 623-627.
8. Gatfield, I. L.; Woelk, H. U. Lipoxidase and lipase in common potato Solarium tuberosum. Lebensm.-Wiss. Technol. 1971, 4, 129-130.
9. Hallberg, M. L.; Lingnert, H. Lipid oxidation of potato slices under conditions simulating the production of potato granules. J. Am. Oil Chem. Soc. 1991, 68, 167-170.
10. ISO/DIS.2. 13301. Sensory analysis - Methodology - General guidance for measuring odour, flavour, and taste detection thresholds by a three alternative forced-choice (3-AFC) procedure; 1998.
11. Larsen, M.; Poll, L. Odour thresholds of some important aroma compounds in strawberries. Z. Lebensm. Unters.-Forsch. 1992, 195, 536-539.
12. Lojkowska, E.; Holubowska, M. Changes of the lipid catabolism in potato tubers from cultivars differing in susceptibility to autolysis during the storage. Potato Res. 1989, 32, 463-470.
13. McCullagh, P.; Neider, J. A. Generalized linear models; Chapman and Hall, London; 1989.
14. Osman-Ismail, F.; Solms, J. The formation of inclusion compounds of starches with flavor substances. Lebensm.-Wiss. Technol. 1973, 6, 147-150.
15. Petersen, M. A. The Royal Veterinary and Agricultural University, Denmark, unpublished results, 1998.
16. Petersen, M. A.; Trolle, E. T. Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere. Hygiene and Nutrition in Foodservice and Catering 1996, 1, 175-190.
17. Petersen, M. A.; Poll, L.; Melchior Larsen, L. Identification of compounds contributing to boiled potato off-flavour ("POF"). Lebensm.-Wiss. Technol. 1998, in press.
18. Pun, W. H.; Khan, A. A.; Chung, I.; Haydar, M.; Hadziyev, D. Lipid distribution in potato tubers. Potato Res. 1980, 23, 57-74.
19. Rothe, M.; Thomas, B. Aromastoffe des Brotes. Z. Lebensm. Unters. Forsch. 1962-63, 119, 302-310.
20. SAS Institute Inc. SAS/STAT Software: The GENMOD Procedure, release 6.09; SAS technical report p-243; SAS Institute Inc.: Cary, NC; 1993.
21. Schirle-Keller, J. P.; Reineccius, G. A.; Hatchwell, L. C. Flavor interactions with fat replacers: effect of oil level. J. Food Sci. 1994, 59, 813-815, 875.
22. Thybo, A. K.; Christiansen, J. Quality of precooked vacuum-packed potatoes (Solanum tuberosum L.) in relation to cooking methods and oxygen permeability of the packing material. J. Food Qual. 1996, 19, 231-241.
23. van Gemert, L. J.; Nettenbreijer, A. H. Compilation of odour threshold values in air and water; National Institute for Water Supply, Voorburg, Netherlands. Central Institute for Nutrition and Food Research TNO, Zeist, Netherlands; 1977.