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

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36 Citations (Scopus)


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
Issue number3
Publication statusPublished - 2005


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

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