| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| solanum_tuberosum_l [2022/04/28 13:12] – andreas | solanum_tuberosum_l [2023/04/18 11:15] (aktuell) – andreas |
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| "Several varieties and races are known. The plant parts (including the tubers) contain a poisonous alkaloid, solanine, which is soon lost on boiling the tubers; sprouting or green tubers should be ovoided for edible purposes. Apart from starch, the potato is also a rich source of protein and vitamin C. The berry is rarely produced." [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200020608]] | "Several varieties and races are known. The plant parts (including the tubers) contain a poisonous alkaloid, solanine, which is soon lost on boiling the tubers; sprouting or green tubers should be ovoided for edible purposes. Apart from starch, the potato is also a rich source of protein and vitamin C. The berry is rarely produced." [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200020608]] |
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| "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 [[https://www.sciencedirect.com/science/article/pii/S0023643896901395|2-ethyl-3,6-dimethylpyrazine]], 3-methyl-mercaptopropanal (methional), deca-trans,trans-2,4-dienal and possibly [[http://www.thegoodscentscompany.com/data/rw1008281.html|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." \\ | "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 [[https://www.sciencedirect.com/science/article/pii/S0023643896901395|2-ethyl-3,6-dimethylpyrazine]], 3-methyl-mercaptopropanal (methional), deca-trans,trans-2,4-dienal and possibly [[http://www.thegoodscentscompany.com/data/rw1008281.html|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." \\ |
| [Volatile components of baked potatoes., Buttery, R.G., Guadagni, D.G., Ling, L.C., Journal of the Science of Food and Agriculture, Vol.24(9), 1973, 1125-1131] | [Volatile components of baked potatoes., Buttery, R.G., Guadagni, D.G., Ling, L.C., Journal of the Science of Food and Agriculture, Vol.24(9), 1973, 1125-1131] |
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| {{methional.jpg|methional}} methional | {{methional.jpg|methional}} methional |
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| | The key odorants of //french fries// prepared in palm oil were 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, (E,Z)- and (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methylpropanal, 2- and 3-methylbutanal, and methanethiol. When palm oil was replaced by coconut fat, a coconut note appeared in the profile - with γ-octalactone and γ-nonalactone as major contributors to that note. \\ |
| | [Wagner, Robert K., and Werner Grosch. "Key odorants of French fries." Journal of the American Oil Chemists' Society 75 (1998): 1385-1392] |
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| "The potent odorants of boiled potatoes were screened by aroma extract dilution analysis, aroma extract concentration analysis, and gas chromatography-olfactometry of static headspace samples. Altogether 45 odorants were found of which 42 were identified. trans-4,5-Epoxy-(E)-2-decenal, methional, 2-acetyl-1-pyrroline, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, vanillin, sotolon, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, (E)-β-damascenone, furaneol, methanethiol, 3-isopropyl-2-methoxypyrazine, dimethylsulfide appeared in at least one of the three screening experiments with a higher flavour dilution factor." \\ | "The potent odorants of //boiled potatoes// were screened by aroma extract dilution analysis, aroma extract concentration analysis, and gas chromatography-olfactometry of static headspace samples. Altogether 45 odorants were found of which 42 were identified. trans-4,5-Epoxy-(E)-2-decenal, methional, 2-acetyl-1-pyrroline, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, vanillin, sotolon, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, (E)-β-damascenone, furaneol, methanethiol, 3-isopropyl-2-methoxypyrazine, dimethylsulfide appeared in at least one of the three screening experiments with a higher flavour dilution factor." \\ |
| [Potent odorants of boiled potatoes., Mutti, B., Grosch, W., Food/Nahrung, Vol.43(5), 1999, 302-306] | [Potent odorants of boiled potatoes., Mutti, B., Grosch, W., Food/Nahrung, Vol.43(5), 1999, 302-306] |
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| "Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5′-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5′-nucleotides were significantly higher in mature tubers of two Solanum phureja ([[http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?101304|Solanum tuberosum L. subsp. andigenum (Juz. & Bukasov) Hawkes]], yellow potato) cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor." \\ | "Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5′-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5′-nucleotides were significantly higher in mature tubers of two Solanum phureja ([[http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?101304|Solanum tuberosum L. subsp. andigenum (Juz. & Bukasov) Hawkes]], yellow potato) cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor." \\ |
| [Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.)., Morris, W.L., Ross, H.A., Ducreux, L.J., Bradshaw, J.E., Bryan, G.J., Taylor, M.A., Journal of agricultural and food chemistry, Vol.55(23), 2007, 9627-9633] | [Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.)., Morris, W.L., Ross, H.A., Ducreux, L.J., Bradshaw, J.E., Bryan, G.J., Taylor, M.A., Journal of agricultural and food chemistry, Vol.55(23), 2007, 9627-9633] |
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| | Omission experiments showed that 2-methylbutyraldehyde, 2-ethyl-3,5-dimethyl-pyrazine, methional, phenylacetaldehyde, (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, hexanal, octanal, nonanal, (E)-2-heptenal, 2-ethyl-3-methyl-pyrazine, and 1-octanol have a significant effect on //french fries aroma//. \\ |
| | [Xu, Lirong, et al. "Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage." Food Science and Human Wellness 12.1 (2023): 140-150] [[https://www.sciencedirect.com/science/article/pii/S2213453022001392]] |
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| {{:solanum_tuberosum.jpg?600}} \\ | {{:solanum_tuberosum.jpg?600}} \\ |
