A case study of a typical potato flavoring based on aroma characteristic of purple potato - Details

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Abstract：

We　investigated　the　characteristic　volatiles　of　purple　potato　using　sensory　evaluation,　GC-MS　and　GCO,　and　developed　a　flavoring　formulation　based　on　the　information　obtained　from　these　tests　to　apply　to　potato　products.　The　sensory　analysis　indicated　that　roasted　and　sourish　notes　gained　the　highest　and　lowest　scores,　respectively,　but　compositional　analysis　through　GC-MS　drew　the　opposite　conclusion,　namely　that　the　compounds　producing　sourish　notes　accounted　for　the　highest　percentage　(31.27　%)　in　all　volatiles　while　roasted　notes　took　up　the　lowest　proportion　(5.16　%).　GC-O　analysis　was　able　to　explain　this　phenomenon,　as　we　identified　2,4-nonadienal,　2,4-decadienal,　decanal　and　3-octen-2-one　as　the　characteristic　volatiles　of　purple　potato.　Therefore,　the　flavor　formulation　applied　to　potato　products　contained　higher　roasted-note　and　burnt-note　compounds　(8.05　%　and　6.18　%,　respectively)　and　lower　sourish-note　compounds　(0.05　%),　which　helped　to　preserve　the　original　flavors　of　the　purple　potato　and　increase　the　fine　aroma　and　sweet　flavor　of　potato　products.　Copyright　©　2020,　Japanese　Society　for　Food　Science　and　Technology.

Keyword：

Aroma characteristic; Flavoring; GC-MS; GC-O; Purple potato; Sensory evaluation

Community：

[ 1 ] [Gu, X.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 2 ] [Yu, S.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 3 ] [Wu, Q.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 4 ] [Gong, S.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 5 ] [Wang, Z.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 6 ] [Wu, J.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 7 ] [Wang, S.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China

Reprint 's Address：

[Wu, J.]Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong UniversityChina

Email：

wujinhong@sjtu.edu.cn

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Source ：

Food Science and Technology Research

ISSN： 1344-6606

Year： 2020

Issue： 1

Volume： 26

Page： 69-78

0 . 6 6 8

JCR@2020

0 . 7 0 0

JCR@2023

ESI HC Threshold：116

JCR Journal Grade：4

CAS Journal Grade：4

Cited Count：

WoS CC Cited Count：

30 Days PV： 2

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