HEADSPACE VOLATILES AND SENSORY CHARACTERISTICS OF EARTHY, MUSTY FLAVORED POTATOES

被引：19

作者：

MAZZA, G

PIETRZAK, EM

机构：

[1] Food Science and Technology Laboratory, Agriculture Canada Research Station, Morden

来源：

FOOD CHEMISTRY | 1990年 / 36卷 / 02期

关键词：

D O I：

10.1016/0308-8146(90)90094-K

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Sensory and instrumental flavour characteristics of commercially stored Russet Burbank potatoes sprout-inhibited with two commercial formulations of CIPC, and with maleic hydrazide were determined. Sensory evaluation was carried out using descriptive and multiple comparison analyses. For instrumental assessment, GC-MS analysis of headspace volatiles concentrated on Tenax GC was employed. Results from both methods of flavour evaluation revealed that potatoes treated with a commercial formulation of CIPC, which contained HiSol 10 as a carrier, possessed distinct earthy, musty, potato binlike aromas and yielded headspace richer in benzene derivatives. Potatoes not sprout-inhibited and potatoes sprout-inhibited with CIPC in methanol and with maleic hydrazide possessed pleasant, potato-like flavour characteristics. © 1990.

引用

页码：97 / 112

页数：16

共 29 条

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