Flavor Release from French Fries

W.A.M. Loon, J.P.H. Linssen, A.E.M. Boelrijk, M.J.M. Burgering, A.G.J. Voragen

Research output: Chapter in Book/Report/Conference proceedingChapter


Flavor release from French fries was measured with the MS-NOSE using both panelists and a mouth-model system. The identity of several volatiles measured with the MS-NOSE was verified with MS-MS. The effect of frying time and the effect of adding salt on I-max (maximum intensity of compounds) and on (time of maximum intensity of compounds) were determined. I-max of the formation of all compounds correlated with frying time. Addition of salt resulted in a lower t(max), but no significant effect on I-max was found. In vivo measurements with panelists showed that all components reached t(max) within 10 seconds, while in vitro measurements with the mouth model system showed that low molecular compounds reached t(max) within 50 seconds, while higher molecular compounds reached t(max) after 3-5 minutes.
Original languageEnglish
Title of host publicationFood Lipids, Chemistry, Flavor and Texture
Place of PublicationOxford
Number of pages250
Publication statusPublished - 2006

Publication series

NameACS symposium series
PublisherOxford University Press


  • volatile compounds
  • baked potato
  • microwave baking
  • amino-acids
  • components
  • cultivars
  • identification
  • perception
  • pyrazines
  • chemistry

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    Loon, W. A. M., Linssen, J. P. H., Boelrijk, A. E. M., Burgering, M. J. M., & Voragen, A. G. J. (2006). Flavor Release from French Fries. In Food Lipids, Chemistry, Flavor and Texture (pp. 49-60). (ACS symposium series; No. 920)..