Document Detail


Study of precursors responsible for off-flavor formation during storage of potato flakes.
MedLine Citation:
PMID:  16848530     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Gaëlle Laine; Cornelia Göbel; Patrick du Jardin; Ivo Feussner; Marie-Laure Fauconnier
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Jul 
Date Detail:
Created Date:  2006-07-19     Completed Date:  2006-08-29     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5445-52     Citation Subset:  IM    
Affiliation:
Plant Biology Unit, Gembloux Agricultural University, Passage des Déportés 2, B-5030 Gembloux, Belgium.
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MeSH Terms
Descriptor/Qualifier:
Aldehydes / analysis*
Chromatography, High Pressure Liquid
Fatty Acids / analysis
Food Preservation*
Plant Tubers / chemistry*
Solanum tuberosum / chemistry*
Taste*
Volatilization
Chemical
Reg. No./Substance:
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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