c4-Heptenal: An Influential Volatile Compound in Boiled Potato Flavor |
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| Authors: | DAVID B. JOSEPHSON ROBERT C. LINDSAY |
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| Affiliation: | Author Lindsay is with the Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI 53706. Author Josephson, formerly with the Univ. of Wisconsin, is now with Fries &Fries, Cincinnati, OH 45216. |
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| Abstract: | Analysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t2,c6-nonadienal which is further degraded to c4-heptenal through a water-mediated retro-aldol condensation reaction. Dilute aqueous solutions of c4-heptenal exhibited boiled potato-like aromas, and at relatively high concentrations (greater than 0.7 ppb) added c4-heptenal contributed distinct staling-type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1–0.4 ppb, c4-heptenal enhanced overall earthy, potato-like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstituted dehydrated potatoes. |
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