Study of precursors responsible for off-flavor formation during storage of potato flakes

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 15, 2006, Pages 5445-5452

  Laine, Gaëlle ^a   Göbel, Cornelia ^b   Du Jardin, Patrick ^a   Feussner, Ivo ^b   Fauconnier, Marie Laure ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF GÖTTINGEN   (Germany)

Author keywords

Hexanal; Lipid oxidation; Lipoxygenase; Off flavors; Potato flakes

Indexed keywords

ALDEHYDE; FATTY ACID; N HEXANAL; N-HEXANAL;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT TUBER; POTATO; TASTE; VOLATILIZATION;

ALDEHYDES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FOOD PRESERVATION; PLANT TUBERS; SOLANUM TUBEROSUM; TASTE; VOLATILIZATION;

SOLANUM TUBEROSUM;

EID: 33746887323     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0605796     Document Type: Article

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