| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| solanum_tuberosum_l [2023/04/16 10:36] – andreas | solanum_tuberosum_l [2023/04/18 11:15] (aktuell) – andreas |
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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}} \\ |
