The present study focused on the development of a sensory evaluation system, using a quantitative descriptive analysis (QDA) scheme, to define the sensory attributes of boiled potato slices. A HS-SPME–GC–MS technique for a rapid determination of volatile components in boiled potatoes was also investigated. In addition to the mechanism of generation of off-odours and off-flavours in boiled potatoes (POF), the effects of the use of food additives after cooking were examined. POF formation, analysed by both sensory evaluation and HS-SPME, demonstrated an oscillating mechanism of formation of volatile compounds, probably related to enzymatic lipid oxidation and hydroperoxide generation. In particular, POF were strongly correlated with the presence of 2-pentenal, 2-hexenal, 2-heptenal, 2-pentylfuran and 2-decenal. In all, about 50 compounds were detected by HS-SPME technique. Treatment with ascorbate or citrate, after cooking and before storage, did not prevent the formation of off-flavours, in contrast to sodium pyrophosphate. Potassium meta-bisulphite prevented POF formation, but caused the creation of other off-flavours detected by a trained panel.
G. Blanda, L. Cerretani, P. Comandini, T. Gallina Toschi, G. Lercker (2010). Investigation of off-odour and off-flavour development in boiled potatoes. FOOD CHEMISTRY, 118, 283-290 [10.1016/j.foodchem.2009.04.135].
Investigation of off-odour and off-flavour development in boiled potatoes
BLANDA, GIAMPAOLO;CERRETANI, LORENZO;COMANDINI, PATRIZIA;GALLINA TOSCHI, TULLIA;LERCKER, GIOVANNI
2010
Abstract
The present study focused on the development of a sensory evaluation system, using a quantitative descriptive analysis (QDA) scheme, to define the sensory attributes of boiled potato slices. A HS-SPME–GC–MS technique for a rapid determination of volatile components in boiled potatoes was also investigated. In addition to the mechanism of generation of off-odours and off-flavours in boiled potatoes (POF), the effects of the use of food additives after cooking were examined. POF formation, analysed by both sensory evaluation and HS-SPME, demonstrated an oscillating mechanism of formation of volatile compounds, probably related to enzymatic lipid oxidation and hydroperoxide generation. In particular, POF were strongly correlated with the presence of 2-pentenal, 2-hexenal, 2-heptenal, 2-pentylfuran and 2-decenal. In all, about 50 compounds were detected by HS-SPME technique. Treatment with ascorbate or citrate, after cooking and before storage, did not prevent the formation of off-flavours, in contrast to sodium pyrophosphate. Potassium meta-bisulphite prevented POF formation, but caused the creation of other off-flavours detected by a trained panel.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
