Author(s): D Ulrich, E Hoberg, W Neugebauer, H Tiemann, U Darsow
The flavor of boiled potatoes was investigated using sensory and instrumental methods to get basic information concerning sensory features and aroma compounds for use in breeding research and quality control. The sensory odor profiles of three genotypes were found to differ especially in negative sensations like “burnt”, “fodder” and “musty”. The aroma volatiles were isolated by a modified simultaneous steam distillation and extraction method. Nineteen character impact compounds of boiled potato aroma were pointed out by gas chromatography with nitrogen specific detection, gas chromatography —mass spectrometry and gas chromatography —olfactometry. The comparison of the quantified odor impressions in three genotypes by chromatography —olfactometry revealed the substances responsible for the typical boiled potato odorants and off-flavor notes.