Investigation of off-odour and off-flavour development in boiled potatoes

Food Chemistry

Volumn 118, Issue 2, 2010, Pages 283-290

  Blanda, Giampaolo ^a   Cerretani, Lorenzo ^a   Comandini, Patrizia ^a   Toschi, Tullia Gallina ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

HS SPME; Off flavours; Potato; Sensory analysis; Volatile compounds

Indexed keywords

2 DECENAL; 2 HEPTENAL; 2 HEXENAL; 2 PENTENAL; 2 PENTYLFURAN; ALDEHYDE DERIVATIVE; HYDROPEROXIDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; COOKING; DESCRIPTIVE RESEARCH; FLAVOR; FOOD ANALYSIS; LIPID OXIDATION; ODOR; POTATO; QUANTITATIVE ANALYSIS; STANDARDIZATION; VOLATILIZATION;

SOLANUM TUBEROSUM;

EID: 69249213451     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.135     Document Type: Article

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