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Hu S, Li K, Zhang X, Yang C, Zhang R, Guo H. The Impact of the Foliar Application of Amino Acid Aqueous Fertilizer on the Flavor of Potato Tubers. Foods 2023; 12:3951. [PMID: 37959069 PMCID: PMC10649066 DOI: 10.3390/foods12213951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
The quality of the flavor of potatoes is a crucial determinant in the commercial success of a potato variety. Plant nutrition promotes the synthesis of amino acids, and the application of exogenous amino acids has the potential to enhance the flavor quality of potatoes. In this experiment, Dian Shu 1418 and Dian Shu 23 were used as the materials, and different amino acid foliar spray trials were designed. The free amino acid content in potato tubers is determined based on high-performance liquid chromatography, and volatile tuber flavor compounds are detected using gas chromatography-mass spectrometry. The results showed that the amino acid foliar spray effectively increased the content of glycine, methionine, and phenylalanine in the tubers, subsequently increasing the levels of 2,3-dimethyl-pyrazine and 2-ethyl-3-methyl-pyrazine, enhancing the roasted fragrance characteristics of the potatoes. The experimental results provide a reference for cultivating flavor enhancement in potato tubers.
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Affiliation(s)
- Songhe Hu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Kaifeng Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Xing Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Changwei Yang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Rui Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Huachun Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
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2
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Li K, Li M, Zhou J, Guo H. The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor. Foods 2023; 12:3764. [PMID: 37893657 PMCID: PMC10606641 DOI: 10.3390/foods12203764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/04/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Sulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. This study experimentally compared the effects of the individual and combined application of phosphorus and sulfur fertilizers on the flavor of potato tubers. The research examined the sensory characteristics of flavor under various fertilization methods, investigated changes in the types and contents of volatile flavor compounds, and conducted analyses on flavor precursor compounds. The experimental results showed that the application of phosphorus and sulfur fertilizers, either individually or in combination significantly increased the content of linoleic acid and linolenic acid. After the combined application of phosphorus and sulfur fertilizers, the starch and the reducing sugar content also significantly increased. (E,E)-2,4-Nonadienal and Decanal are closely correlated with fatty acid content. Dimethyl sulfide and Trimethyl sulfide contents are significantly related to methionine content. This also significantly enhances the fatty taste characteristics of the tubers but weakens the potato flavor characteristics. Hence, the application of phosphorus and sulfur can affect the accumulation of primary metabolic products in tubers, thereby affecting flavor quality. Compared with the individual application of phosphorus or sulfur fertilizers, when phosphorus fertilizer is applied at 180 kg·ha-1 and sulfur fertilizer at 90 kg·ha-1 in combination, it can further enrich the roasted flavor characteristics of potatoes and maximize the enhancement of potato flavor quality. This provides valuable theoretical support for achieving high-quality agricultural development.
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Affiliation(s)
- Kaifeng Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Maoxing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Jinhua Zhou
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Huachun Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
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3
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Kang SI, Kim JS, Park SY, Lee SM, Jang MS, Oh JY, Choi JS. Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus ( Octopus vulgaris) Arms. Foods 2023; 12:3343. [PMID: 37761052 PMCID: PMC10527877 DOI: 10.3390/foods12183343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0-100.0 °C), time (69.5-170.5 min), and vinegar concentration (0.2-0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.
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Affiliation(s)
- Sang-In Kang
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea;
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
| | - Sun-Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
| | - Seok-Min Lee
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Young Oh
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Suk Choi
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
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4
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Jiang H, Duan W, Zhao Y, Liu X, Wen G, Zeng F, Liu G. Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties. Foods 2023; 12:foods12112252. [PMID: 37297496 DOI: 10.3390/foods12112252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.
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Affiliation(s)
- Hong Jiang
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
| | - Wensheng Duan
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China
| | - Yuci Zhao
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
| | - Xiaofeng Liu
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China
| | - Guohong Wen
- Potato Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Fankui Zeng
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
| | - Gang Liu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
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Wilmer L, Pawelzik E, Naumann M. Comparison of the Effects of Potassium Sulphate and Potassium Chloride Fertilisation on Quality Parameters, Including Volatile Compounds, of Potato Tubers After Harvest and Storage. FRONTIERS IN PLANT SCIENCE 2022; 13:920212. [PMID: 35898212 PMCID: PMC9310035 DOI: 10.3389/fpls.2022.920212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
Potatoes are an important staple food with high yield potential and great nutritional value. Potassium (K) fertilisation can increase both tuber yield and quality, but its effects differ depending on the K fertilisation form. Potatoes are known to be chloride sensitive, since chloride ions can influence, for example, the starch content. Therefore, fertilisations shortly before planting using potassium sulphate (K2SO4) are often recommended instead of potassium chloride (KCl). However, the use of different fertilisation forms is contradictory, and the chloride sensitivity of potatoes remains unclear. To examine this issue in more detail, a 2-year field experiment using two cultivars, "Laura" and "Marabel," was conducted. K fertilisation with 240 kg K2O as K2SO4 and KCl was applied, and the control remained unfertilised. Quality traits, including internal and external parameters, were analysed after harvest and after 5 months of storage at 6°C. The results revealed minor effects on yield, but the starch content and ascorbic acid concentration were reduced due to the KCl supply. Furthermore, the reducing sugar concentration in tubers increased during storage more after KCl compared to K2SO4 fertilisation. Moreover, volatile compounds were affected by the K fertilisation form, with higher levels of lipid-derived off-flavour compounds after KCl application. However, the effects of cultivation year, cultivar, and storage interacted with the influence of the fertilisation form. In summary, KCl fertilisation can disadvantageously influence several quality traits, but the use of potato cultivars should also be considered when recommending fertilisers.
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6
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Vacuum packaging and ascorbic acid synergistically maintain the quality and flavor of fresh-cut potatoes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113356] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Ito M, Macdonald AA, Leus K, Hasegawa Y, Balik IW, Bandem Arimbawa IWG, Agung Atmaja IDG. Selection of the Young Coconut Mesocarp by the Sulawesi Babirusa (Babyrousa celebensis). MAMMAL STUDY 2021. [DOI: 10.3106/ms2020-0059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Masaaki Ito
- Babirusa Foundation Tokyo, 7-18 Higashi-Oizumi, Nerima, Tokyo 178-0063, Japan
| | - Alastair A. Macdonald
- Royal (Dick) School of Veterinary Studies, The University of Edinburgh, Easter Bush Campus, Midlothian EH25 9RG, Scotland
| | - Kristin Leus
- Copenhagen Zoo, Roskildevej 38, PO Box 7, 2000 Frederiksberg, Denmark
| | - Yamato Hasegawa
- Tokyo Tech High School of Science and Technology, 3-3-6 Shibaura, Minato, Tokyo 108-0023, Japan
| | - I Wayan Balik
- Babirusa Foundation Bali, Br Tengah, Lodtunduh, Ubud, Bali 80571, Indonesia
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8
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Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Mutarutwa D, Navarini L, Lonzarich V, Crisafulli P, Compagnone D, Pittia P. Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4743-4751. [PMID: 31838839 DOI: 10.1021/acs.jafc.9b07476] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Although a high concentration of some 3-alkyl-2-methoxypyrazines in green coffee has been associated with an off-flavor described as potato taste defect (PTD) or "peasy" defect, affecting the product quality, the natural concentration of these compounds in good quality coffee beans has never been the subject of a detailed study. 3-Isobutyl-2-methoxypyrazine (1), 3-sec-butyl-2-methoxypyrazine (2), 3-isopropyl-2-methoxypyrazine (3) concentrations were determined on a range of selected, good quality green coffees of different botanical species (arabica and robusta) and geographical origin. The presence of the three methoxypirazines was confirmed in all samples; the concentration of compound 1 was significantly higher than those of compounds 3 and 2, showing a geographical-origin-dependent variability. This whole set of experimental data was then used as a reference to ascertain the PTD occurrence in "suspected PTD" and insect-damaged samples. Compound 3 was the main indicator of defectiveness, with a main variability in its concentration in insect-damaged samples, suggesting that the insect-induced damage is not a sufficient condition to induce the off-flavor. The analysis in fresh potatoes, carried out to disclose the origin of the term used to describe the PTD in coffee, showed a very low concentration of 3-alkyl-2-methoxypyrazines. However, the relative prevalence of compound 3 on the total of 3-alkyl-2-methoxypyrazines could be related to the characteristic "potato" flavor frequently evoked to describe the sensory perceived defect in coffee.
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Affiliation(s)
- Delvana Mutarutwa
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Luciano Navarini
- Aromalab illycaffè S.p.A., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy
- illycaffè S.p.A., Via Flavia 110, 34147 Trieste, Italy
| | - Valentina Lonzarich
- Aromalab illycaffè S.p.A., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy
- illycaffè S.p.A., Via Flavia 110, 34147 Trieste, Italy
| | - Paola Crisafulli
- Aromalab illycaffè S.p.A., Area di Ricerca, Padriciano 99, 34149 Trieste, Italy
- illycaffè S.p.A., Via Flavia 110, 34147 Trieste, Italy
| | - Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
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Na H, Mok C, Lee J. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants. Food Chem 2019; 302:125306. [PMID: 31416004 DOI: 10.1016/j.foodchem.2019.125306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 11/18/2022]
Abstract
Plasma, the fourth stage of matter, is a partially or wholly ionized state of gas. Degree of lipid oxidation and effects of antioxidants were evaluated in bulk oils at plasma treatment. Significant changes in the conjugated dienoic acid were induced after 10 min of plasma treatment, which corresponded to treatment for 2.5 h at 100 °C and 48 h at 60 °C. Tocopherol stability in the stripped corn oil was significantly higher than that in medium-chain triacylglycerol after the plasma treatment. The antioxidant capacities of 10 μM of α-tocopherol and sesamol were higher than that of β-carotene, and synergistic effects among α-tocopherol, sesamol, and β-carotene were not observed. Added α-tocopherol and sesamol decreased CDA formation by 33 and 30% compared to control samples after plasma treatment. Moisture content in oils decreased significantly about 20% moisture after 6 min plasma treatment. Lipid oxidation could be an important issue in plasma-treated lipid-rich products.
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Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea
| | - ChulKyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea.
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11
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Abstract
Although flavor is an essential element for consumer acceptance of food, breeding programs have focused primarily on yield, leading to significant declines in flavor for many vegetables. The deterioration of flavor quality has concerned breeders; however, the complexity of this trait has hindered efforts to improve or even maintain it. Recently, the integration of flavor-associated metabolic profiling with other omics methodologies derived from big data has become a prominent trend in this research field. Here, we provide an overview of known metabolites contributing to flavor in the major vegetables as well as genetic analyses of the relevant metabolic pathways based on different approaches, especially multi-omics. We present examples demonstrating how omics analyses can help us to understand the accomplishments of historical flavor breeding practices and implement further improvements. The integration of genetics, cultivation, and postharvest practices with genome-scale data analyses will create enormous potential for further flavor quality improvements.
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Affiliation(s)
- Guangtao Zhu
- The CAAS-YNNU Joint Academy of Potato Sciences, Yunnan Normal University, Kunming 650500, China
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Junbo Gou
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Harry Klee
- Horticultural Sciences Department, Plant Innovation Center, University of Florida, Gainesville, Florida 32611, USA
| | - Sanwen Huang
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture and Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
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12
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Zhou X, Gao Q, Praticò G, Chen J, Dragsted LO. Biomarkers of tuber intake. GENES & NUTRITION 2019; 14:9. [PMID: 30984301 PMCID: PMC6444566 DOI: 10.1186/s12263-019-0631-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 03/05/2019] [Indexed: 11/29/2022]
Abstract
Tubers are important crops as well as staple foods in human nutrition. Among tubers, the potato in particular has been investigated for its health effects. However, except for its contribution to energy and effects related to resistant starch, the role of potatoes and other tubers in human health is still debated. In order to establish firm evidence for the health effects of dietary tubers and processed tuber products, it is essential to assess total intake accurately. The dietary assessment in most studies relies mainly on self-reporting and may give imprecise quantitative information on dietary intakes. Biomarkers of food intake (BFIs) are useful objective means to assess intake of specific foods or may be used as an additional measure to calibrate the measurement error in dietary reports. Here, intake biomarkers for common tubers, including potatoes and heated potato products, sweet potato, cassava, yam, and Jerusalem artichoke, are reviewed according to the biomarker of food intake reviews (BFIRev) standardized protocols for review and validation. Candidate BFIs for heated potato product include α-chaconine, α-solanine, and solanidine; less evidence is available to indicate peonidin 3-caffeoylsophoroside-5-glucoside and cyanidin 3-caffeoylsophoroside-5-glucoside as putative biomarkers having high potential specificity for purple sweet potato intake; linamarin may in addition be considered as a putative BFI for cassava. Other tubers also contain toxic glycosides or common contaminants as characteristic components but their putative use as intake biomarkers is not well documented. Alkyl pyrazines, acrylamide, and acrolein are formed during cooking of heated potato products while these have not yet been investigated for other tubers; these markers may not be specific only to heated potato but measurements of these compounds in blood or urine may be combined with more specific markers of the heated products, e.g., with glycoalkaloids to assess heated potato products consumption. Further studies are needed to assess the specificity, robustness, reliability, and analytical performance for the candidate tuber intake biomarkers identified in this review.
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Affiliation(s)
- Xiaomin Zhou
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Qian Gao
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Giulia Praticò
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
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13
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Lu R, Yang Z, Song H, Zhang Y, Zheng S, Chen Y, Zhou N. The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Rui Lu
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhengmao Yang
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Shuxiao Zheng
- Philips (China) Investment Co., Ltd.; Shanghai China
| | - Yun Chen
- Philips (China) Investment Co., Ltd.; Shanghai China
| | - Ning Zhou
- Philips (China) Investment Co., Ltd.; Shanghai China
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14
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Caponio F, Giarnetti M, Summo C, Paradiso VM, Cosmai L, Gomes T. A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Mosneaguta R, Alvarez V, Barringer SA. The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition. J Food Sci 2012; 77:C1234-40. [DOI: 10.1111/j.1750-3841.2012.02957.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Giarnetti M, Caponio F, Paradiso VM, Summo C, Gomes T. Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage. J Food Sci 2012; 77:C326-31. [DOI: 10.1111/j.1750-3841.2011.02613.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Morris WL, Ducreux LJM, Shepherd T, Lewinsohn E, Davidovich-Rikanati R, Sitrit Y, Taylor MA. Utilisation of the MVA pathway to produce elevated levels of the sesquiterpene α-copaene in potato tubers. PHYTOCHEMISTRY 2011; 72:2288-2293. [PMID: 21911234 DOI: 10.1016/j.phytochem.2011.08.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 08/16/2011] [Accepted: 08/19/2011] [Indexed: 05/31/2023]
Abstract
Potato flavour is a complex trait resulting from the presence of a combination of volatile and non-volatile compounds. The aim of this work was to investigate the effect of specifically altering the volatile content of tubers and assess its impact on flavour. Tuber-specific over-expression of a potato α-copaene synthase gene resulted in enhanced levels (up to 15-fold higher than controls) of the sesquiterpene α-copaene. A positive correlation (R(2)=0.8) between transgene expression level and α-copaene abundance was observed. No significant changes in the levels of volatiles other than α-copaene were detected. Non-volatile flavour compounds (sugars, glycoalkaloids, major umami amino acids and 5'-ribonucleotides) were also determined. Relationships between flavour compounds and sensory evaluation data were investigated. Evaluators could not detect any aroma differences in the transgenic samples compared with controls and no significant differences in taste attributes were found. Thus although successful engineering of potato tubers to accumulate high levels of the flavour volatile α-copaene was achieved, sensory analysis suggests that α-copaene is not a major component of potato flavour.
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Affiliation(s)
- Wayne L Morris
- Plant Products and Food Quality, The James Hutton Institute, Invergowrie, Dundee, UK.
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18
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Seefeldt HF, Tønning E, Thybo AK. Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:104-112. [PMID: 20824687 DOI: 10.1002/jsfa.4157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 06/12/2010] [Accepted: 08/05/2010] [Indexed: 05/29/2023]
Abstract
BACKGROUND A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. RESULTS Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. CONCLUSION The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties.
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Affiliation(s)
- Helene F Seefeldt
- Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Arslev, Denmark
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19
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Ruiz del Castillo ML, Flores G, Blanch GP. Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds in boiled potato (Solanum tuberosum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2263-2267. [PMID: 20632383 DOI: 10.1002/jsfa.4080] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND During potato storage the tubers tend to develop off-flavours, mainly due to lipid-derived aldehydes, whose formation is increased after boiling or processing. This may become a problem when boiled or precooked potatoes are used. Methyl jasmonate (MJ) is a phytohormone capable of modifying plant and food composition. The aim of this work was to control the formation of off-flavours in different cultivars of raw potato during storage by MJ treatment. RESULTS The use of Carbowax 20M as support in MJ emulsion resulted in significantly (P < 0.05) lower levels of lipid-derived compounds than the use of lanolin. Levels of the lipid-derived aldehydes propanal, hep-2-enal, nonanal, oct-2-enal and hexanal, although dependent on variety, generally decreased significantly (P < 0.05) after treatment with MJ/Carbowax 20M emulsion. Sugar-derived compounds such as pyridine and furfural, however, were not affected by this treatment. CONCLUSION Treatment with MJ/Carbowax 20M can be used to diminish the formation of off-flavours in boiled potato. However, this treatment is not useful to avoid the sweetening caused by sugar-derived products. Additional advantages of exogenous MJ are a delay in the appearance of sprouting and aging and hence prolongation of the storage life of potato tubers.
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Affiliation(s)
- Maria Luisa Ruiz del Castillo
- Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, E-28006 Madrid, Spain.
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Karlsson MF, Birgersson G, Cotes Prado AM, Bosa F, Bengtsson M, Witzgall P. Plant odor analysis of potato: response of guatemalan moth to above- and belowground potato volatiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5903-5909. [PMID: 19496533 DOI: 10.1021/jf803730h] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The Guatemalan moth Tecia solanivora is an invasive pest of potato in Central and South America. The larvae infest potato tubers in the field as well as in storage facilities. The headspace of potato foliage and potato tubers was studied with regard to volatiles that mediate host-finding and oviposition in the Guatemalan moth. Foliage of three phenological stages, from sprouting to tuberization and flowering, released more than 30 sesquiterpenes. The main compounds were beta-caryophyllene, germacrene-D-4-ol, germacrene-D, kunzeaol, and (E,E)-alpha-farnesene. Sesquiterpenes accounted for >90% of the headspace of green plants, whereas fresh potato tubers emitted only trace amounts of a few sesquiterpenes. Screening of headspace collections with antennae of Guatemalan moth females showed a strong response to several sesquiterpenes and monoterpenes that were emitted from foliage only. In addition, antennae responded to methyl phenylacetate, a floral fragrance that was released in large amounts from flowering plants and that was also present in tuber headspace. Female and male moths were attracted to methyl phenylacetate; this compound may accordingly contribute to female attraction to tuber-bearing potato plants in the field as well as to potato tubers in storage. Oviposition tests showed that females lay eggs near mature flowering plants. Eggs were laid in soil close to the plant and not on potato stems and foliage, which may be due to avoidance of terpenoid compounds released from green plant parts at close range. The results support the concept that potato volatiles mediate host-finding and oviposition behavior and that these compounds may become useful tools for management of the Guatemalan moth.
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Ducreux LJM, Morris WL, Prosser IM, Morris JA, Beale MH, Wright F, Shepherd T, Bryan GJ, Hedley PE, Taylor MA. Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes. JOURNAL OF EXPERIMENTAL BOTANY 2008; 59:4219-31. [PMID: 18987392 PMCID: PMC2639024 DOI: 10.1093/jxb/ern264] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2008] [Revised: 10/03/2008] [Accepted: 10/06/2008] [Indexed: 05/19/2023]
Abstract
Quality traits such as flavour and texture are assuming a greater importance in crop breeding programmes. This study takes advantage of potato germplasm differentiated in tuber flavour and texture traits. A recently developed 44,000-element potato microarray was used to identify tuber gene expression profiles that correspond to differences in tuber flavour and texture as well as carotenoid content and dormancy characteristics. Gene expression was compared in two Solanum tuberosum group Phureja cultivars and two S. tuberosum group Tuberosum cultivars; 309 genes were significantly and consistently up-regulated in Phureja, whereas 555 genes were down-regulated. Approximately 46% of the genes in these lists can be identified from their annotation and amongst these are candidates that may underpin the Phureja/Tuberosum trait differences. For example, a clear difference in the cooked tuber volatile profile is the higher level of the sesquiterpene alpha-copaene in Phureja compared with Tuberosum. A sesquiterpene synthase gene was identified as being more highly expressed in Phureja tubers and its corresponding full-length cDNA was demonstrated to encode alpha-copaene synthase. Other potential 'flavour genes', identified from their differential expression profiles, include those encoding branched-chain amino acid aminotransferase and a ribonuclease suggesting a mechanism for 5'-ribonucleotide formation in potato tubers on cooking. Major differences in the expression levels of genes involved in cell wall biosynthesis (and potentially texture) were also identified, including genes encoding pectin acetylesterase, xyloglucan endotransglycosylase and pectin methylesterase. Other gene expression differences that may impact tuber carotenoid content and tuber life-cycle phenotypes are discussed.
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Affiliation(s)
| | - Wayne L. Morris
- Plant Products and Food Quality, SCRI, Invergowrie, Dundee DD2 5DA, UK
| | - Ian M. Prosser
- PSC Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | | | - Michael H. Beale
- PSC Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Frank Wright
- Biomathematics and Statistics Scotland (BioSS), Invergowrie, Dundee DD2 5DA, UK
| | - Tom Shepherd
- Plant Products and Food Quality, SCRI, Invergowrie, Dundee DD2 5DA, UK
| | | | | | - Mark A. Taylor
- Plant Products and Food Quality, SCRI, Invergowrie, Dundee DD2 5DA, UK
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22
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Kagami K, Onda K, Oka K, Hirano T. Suppression of blood lipid concentrations by volatile Maillard reaction products. Nutrition 2008; 24:1159-66. [DOI: 10.1016/j.nut.2008.05.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2008] [Revised: 04/28/2008] [Accepted: 05/13/2008] [Indexed: 10/21/2022]
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23
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Arvanitoyannis IS, Vaitsi O, Mavromatis A. Potato: A Comparative Study of the Effect of Cultivars and Cultivation Conditions and Genetic Modification on the Physico-Chemical Properties of Potato Tubers in Conjunction with Multivariate Analysis Towards Authenticity. Crit Rev Food Sci Nutr 2008; 48:799-823. [DOI: 10.1080/10408390701691059] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Morris WL, Ross HA, Ducreux LJM, Bradshaw JE, Bryan GJ, Taylor MA. Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9627-9633. [PMID: 17944535 DOI: 10.1021/jf0717900] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5'-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5'-nucleotides were significantly higher in mature tubers of two Solanum phureja cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor.
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Affiliation(s)
- Wayne L Morris
- Quality, Health and Nutrition, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
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25
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Majcher MA, Jeleń HH. Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:5754-60. [PMID: 17567142 DOI: 10.1021/jf0703147] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of undesirable odor and taste described as mercaptanic/sulfur, onion-like, and bitter; on the contrary, addition of cystine even at high concentration gave product with pleasant odor and taste, slightly changed into breadlike notes. GC/O analysis showed cysteine to be a much more reactive flavor precursor than cystine, stimulating formation of 12 compounds with garlic, sulfury, burnt, pungent/beer, cabbage/mold, meatlike, roasted, and popcorn odor notes. Further analysis performed by the AEDA technique identified 2-methyl-3-furanthiol (FD 2048) as a most potent odorant of extruded potato snacks with 1% addition of cysteine. Other identified compounds with high FD were butanal, 3-methyl-2-butenethiol, 2-methylthiazole, methional, 2-acetyl-1-pyrroline, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. In the case of cystine addition (1%) the highest FD factors were calculated for butanal, 2-acetyl-1-pyrroline, benzenemethanethiol, methional, phenylacetaldehyde, dimethyltrisulfide, 1-octen-3-ol, 1,5-octadien-3-one, and 2-acetylpyrazine.
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Affiliation(s)
- Małgorzata A Majcher
- Department of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland
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Majcher MA, Jeleń HH. Identification of potent odorants formed during the preparation of extruded potato snacks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:6432-7. [PMID: 16076130 DOI: 10.1021/jf050412x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After the extrusion process, snacks were dried at 85 degrees C for 15 min followed by 130 degrees C for 45 min. The potent odorants of extruded potato snacks were identified using aroma extract dilution analysis and gas chromatography-olfactometry. Among the characteristic compounds, methional with boiled potato flavor, benzenemethanethiol with pepper-seed flavor, 2-acetyl-1-pyrroline with popcorn flavor, benzacetaldehyde with strong flowery flavor, butanal with rancid flavor, and 2-acetylpyrazine with roasty flavor were considered to be the main contributors to the aroma of extruded potato snacks. Several compounds were concluded to be developed during extrusion cooking, such as ethanol, 3-methylbutanal, (Z)-1,5-octadien-3-one with geranium flavor, and unknown ones with the flavor of boiled potato, cumin, candy, or parsley root. Compounds such as methanethiol, 2,3-pentanedione, limonene, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-methyl-3,5-diethylpyrazine, 5-methyl-2,3-diethylpyrazine, and (E)-beta-damascenone were probably developed during air-drying of the potato extrudate.
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Affiliation(s)
- Małgorzata A Majcher
- Department of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland
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van Loon WAM, Linssen JPH, Boelrijk AEM, Burgering MJM, Voragen AGJ. Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:6438-42. [PMID: 16076131 DOI: 10.1021/jf050439g] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Flavor release from French fries was measured with atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) using both assessors (in vivo) and a mouth model system (in vitro). Several volatiles measured with APCI were identified with MS-MS. The effect of frying time, salt addition, and an alternative process using superheated steam was determined on I(max) (maximum intensity of compounds) and on t(max) (time of maximum intensity). In vitro a "chewing" frequency of 0.60 Hz caused an increased t(max) for low molecular weight compounds compared to the other frequencies tested. Above 0.93 Hz further increase in the frequency did not affect t(max). Trends observed with in vivo experiments could be verified with in vitro experiments. I(max) correlated well with frying time. Addition of salt resulted in a decreased t(max), suggesting a salting-out effect. The alternative process caused a layer of oil on the surface, and this resulted in a higher t(max), but no effect on I(max) was found. This phenomenon may be critical for the sensory quality and would not have been observed with static volatile measurements, demonstrating the value of flavor release measurements.
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Affiliation(s)
- Wil A M van Loon
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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28
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van Loon WA, Linssen JP, Legger A, A. Posthumus M, Voragen AG. Identification and olfactometry of French fries flavour extracted at mouth conditions. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.05.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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