Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 1080-1087

  Oruna Concha, Maria J ^a   Bakker, Jokie ^b   Ames, Jennifer M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Aroma; Boiled potato; Conventionally baked potato; Flavour; Microwave baked potato; Potato

Indexed keywords

FOOD SCIENCE;

PIPERACEAE; SOLANUM TUBEROSUM;

EID: 0036300056     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1148     Document Type: Article

References (29)

1. Tuber vegetables
2. Potato flavor
3. Potent odorants of boiled potatoes
4. Investigation of the boiled potato flavor by human sensory and instrumental methods
5. Volatile components of baked potatoes
6. Isolation and identification of volatile compounds from baked potatoes
7. Heat transfer in food processing
8. Flavors and flavorings in microwave foods. An overview
9. Volatile flavor components of beef boiled conventionally and by microwave radiation
10. A comparison of the chemical composition of boiled and roasted aromas of heated beef
11. Flavor development in a microwaved versus a conventionally baked cake
12. Nonequilibrium partition model for producing flavor retention in microwave and convection heated foods
13. Sensory comparison of four potato varieties baked conventionally and by microwaves
14. Acceptability of microwave and conventionally baked potatoes
15. Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS
16. Identification of compounds contributing to boiled potato off-flavour ('POF')
17. Evaluation of potent odorants of French fries
18. Transfer of heat and moisture during oven baking of potatoes
19. Transfer of heat and moisture during microwave baking of potatoes
20. Thermal treatment of foods
21. Stabilization of potato tuber lipoxygenase on talc
22. Chemistry of baked potato flavor. 1. Pyrazines and thiazoles identified in the volatile flavor of baked potato
23. Chemistry of baked potato flavor: Compounds in the volatile flavor of baked potato
24. Earthy aroma of potatoes
25. Biosynthesis of 2-methoxy-3-isopropylpyrazine in Pseudomonas perolens