Lipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules
1994
Salinas, J.P. | Hartman, T.G. | Karmas, K. | Lech, J. | Rosen, R.T.
Volatile compounds that contribute to flavor of steam cooked mashed potatoes and reconstituted dehydrated potato granules were characterized. Aroma components were isolated and concentrated using continuous steam distillation - extraction procedures and/or by dynamic headspace concentration using porous polymer adsorbent trapping media. The steam distillation extracts and adsorbent traps were subsequently analyzed by gas chromatography - mass spectrometry (GC-MS), the latter using short path thermal desorption methodology. Quantification was achieved using matrix-spiked internal standard methodology. Comparison of the two isolation techniques revealed both qualitative and quantitative differences in the extracted profiles which were highly reproducible. The purge and trap-thermal desorption methodology produced GC-MS chromatograms with enhanced recoveries of light end components while the steam distillation extracts contained greater amounts of higher boiling semivolatile species.
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