Identification and olfactometry of French fries flavour extracted at mouth conditions

M.A. Posthumus, W.A.M. Loon, J.P.H. Linssen, A. Legger, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

36 Citations (Scopus)

Abstract

The aim of this study was to isolate and identify odour active compounds from French fries at mouth conditions. Volatile compounds were released from French fries by purge-and-trap, trapped on Tenax TA, and identified with GC–MS. GC–olfactometry was used to determine odour active compounds with a trained panel using the detection frequency method. A total of 122 compounds were identified of which 85% originated from either sugar degradation and/or Maillard reaction and 15% from lipid degradation, based on relative areas. About 50 odour active compounds were, due to coelution, responsible for 41 odours perceived by the panel. 3-Methylbutanal and 2-methylbutanal, hexanal, 2,3-dimethylpyrazine, 2-methylpropanal, 2,3-butanedione, pyridine, heptanal, 2,5-dimethylpyrazine and/or 2,6-diemethylpyrazine and/or ethylpyrazine, dimethyl trisulfide, octanal, phenylacetaldehyde, 2,5-diethylpyrazine, (E)-2-nonenal, 3-methylbutanoic acid and/or 2-methylbutanoic acid, (E,Z)-2,4-heptadienal, (E)-2-octenal, 5-ethyl-2,3-dimethylpyrazine and/or 2-ethyl- 3,5-dimethylpyrazine, nonanal, and tentatively 2-methylpyrrole had the highest detection frequencies. This resulted in a strong malty and fried potato note, combined with caramel/buttery, green, spicy, and deep-fried notes. Also chemical and sweaty odours were observed.
Original languageEnglish
Pages (from-to)417-425
JournalFood Chemistry
Volume90
Issue number3
DOIs
Publication statusPublished - 2005

Keywords

  • volatile flavor
  • potato flavor
  • baked potato
  • microwave baking
  • components
  • cultivars
  • chemistry
  • pyrazines
  • odorants
  • release

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