| Study of precursors responsible for off-flavor formation during storage of potato flakes. | |
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MedLine Citation:
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PMID: 16848530 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Off-flavors frequently appear during the storage of potato flakes. Volatile profile analysis performed by solid-phase microextraction-gas chromatography-mass spectrometry revealed that hexanal is the main compound that appears during the storage period. Hexanal may be a degradation product of linoleic acid formed through linoleic acid hydroperoxide cleavage. Profiles of hexanal precursors were determined from potato flakes at different storage time points. Linoleic acid-derived oxylipins are predominant in potato flakes. The free oxylipins identified, in descending order, are as follows: hexanal, hydroxy polyunsaturated fatty (PUFAs), oxo PUFAs, divinyl ether PUFAs, and hydroperoxy PUFAs. However, the main oxylipins detected were esterified: esterified hydroxy, hydroperoxy, and oxo PUFAs. Oxylipins reveal different evolutions during the storage period. Chiral high-performance liquid chromatography analysis of the precursors of hexanal and other oxylipins revealed a racemic composition that supports the nonenzymatic formation of hexanal and most of the other oxylipins identified. |
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Authors:
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Gaëlle Laine; Cornelia Göbel; Patrick du Jardin; Ivo Feussner; Marie-Laure Fauconnier |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 54 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2006 Jul |
Date Detail:
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Created Date: 2006-07-19 Completed Date: 2006-08-29 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 5445-52 Citation Subset: IM |
Affiliation:
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Plant Biology Unit, Gembloux Agricultural University, Passage des Déportés 2, B-5030 Gembloux, Belgium. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Aldehydes
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analysis* Chromatography, High Pressure Liquid Fatty Acids / analysis Food Preservation* Plant Tubers / chemistry* Solanum tuberosum / chemistry* Taste* Volatilization |
| Chemical | |
Reg. No./Substance:
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0/Aldehydes; 0/Fatty Acids; 66-25-1/n-hexanal |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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