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Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking

✍ Scribed by M.J. Oruna-Concha; J. Bakker; J.M. Ames

Book ID
115610628
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
135 KB
Volume
35
Category
Article
ISSN
1096-1127

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Volatile components of baked potatoes
Volatile components of baked potatoes
✍ R. G. Buttery; D. G. Guadagni; L. C. Ling πŸ“‚ Article πŸ“… 1973 πŸ› John Wiley and Sons 🌐 English βš– 379 KB

## Abstract 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