Volatile components of baked potatoes
| العنوان: | Volatile components of baked potatoes |
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| المؤلفون: | Dante G. Guadagni, Ron G. Buttery, Louisa Ling |
| المصدر: | Journal of the Science of Food and Agriculture. 24:1125-1131 |
| بيانات النشر: | Wiley, 1973. |
| سنة النشر: | 1973 |
| مصطلحات موضوعية: | chemistry.chemical_compound, Nutrition and Dietetics, chemistry, biology, Methional, Food science, Mass spectrometry, biology.organism_classification, Agronomy and Crop Science, Aroma, Food Science, Biotechnology |
| الوصف: | The vacuum steam volatile components of whole baked potatoes have been analysed by the direct combination of capillary gas-liquid chromatography and mass spectrometry. Forty-two compounds, mostly pyrazines and aliphatic aldehydes were characterised with some certainty. Some information was obtained about the identities of an additional 12. In the authors' opinion the components most important to baked potato aroma include 2-ethyl-3,6-dimethylpyrazine, 3-methyl-mercaptopropanal (methional), deca-trans,trans-2,4-dienal and possibly 2-ethyl-3,5-dimethylpyrazine. Qualitatively the pattern of components characterised is very similar to that found in potato chips (the English potato crisp). Comparison of the volatile oils obtained from the baked potato skins and the potato insides showed a considerably greater ratio of pyrazines to aldehydes in the skins indicating that the pyrazines are probably formed largely in the skins. |
| تدمد: | 1097-0010 0022-5142 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::6d01ae0dd21b8499ff8998c45a1f296d https://doi.org/10.1002/jsfa.2740240916 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........6d01ae0dd21b8499ff8998c45a1f296d |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10970010 00225142 |
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