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Volatile compounds from potato-like model systems.

O Mandin1, S C Duckham, J M Ames

  • 1Department of Food Science and Technology, The University of Reading, Whiteknights, UK.

Journal of Agricultural and Food Chemistry
|May 4, 2000
PubMed
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Heating mixtures of methionine, glucose, linoleic acid, and starch produces volatile compounds, primarily from linoleic acid. Sulfur compounds formed from methionine, and starch acted as a carbohydrate source, similar to cooked potato aroma.

Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Organic Chemistry

Background:

  • Understanding the chemical reactions during food processing is crucial for flavor development.
  • Volatile compounds significantly contribute to the aroma profiles of cooked foods.
  • Specific precursors like amino acids and lipids generate distinct aroma compounds.

Purpose of the Study:

  • To identify volatile reaction products from heated aqueous mixtures of methionine, glucose, linoleic acid, and starch.
  • To investigate the role of each component in the formation of volatile compounds.
  • To compare the identified volatiles with known aroma components of cooked potato.

Main Methods:

  • Aqueous mixtures of precursors were heated using a modified Likens-Nickerson apparatus.

Related Experiment Videos

  • Volatile reaction products were extracted and analyzed using gas chromatography-mass spectrometry (GC-MS).
  • Identification of volatile compounds based on GC-MS data.

    • Main Results:

    • Linoleic acid degradation was the primary source of volatile compounds, with hexanal, 2,4-decadienal, and 2-pentylfuran identified in highest amounts.
    • Methionine contributed sulfur compounds, including dimethyl disulfide and dimethyl trisulfide in all systems, and methional when heated with other precursors.
    • Starch acted as a carbohydrate source, not a binding agent, and most identified compounds are found in cooked potato aroma.

    Conclusions:

    • The heating of methionine, glucose, linoleic acid, and starch generates a complex mixture of volatile compounds.
    • Linoleic acid and methionine are key precursors for specific volatile compounds under these conditions.
    • The volatile profile resembles that of cooked potato aroma, suggesting similar reaction pathways.