Volatile components of baked potatoes

✍ Scribed by R. G. Buttery; D. G. Guadagni; L. C. Ling

• Publisher: John Wiley and Sons
• Year: 1973
• Tongue: English
• Weight: 379 KB
• Volume: 24
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740240916

✦ Synopsis

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 was obtained about the identities of an additional 12. In the authors' opinion the components most important to baked potato aroma include 2‐ethyl‐3,6‐dimethylpyrazine, 3‐methyl‐mercaptopropanal (methional), deca‐trans,trans‐2,4‐dienal and possibly 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.