Effect of temperature on lipid‐derived volatile compounds in boiled potato during storage

Abstract

AbstractBACKGROUND: The aroma of boiled potatoes is greatly appreciated by consumers. Although it is formed by 150 volatile compounds, only a few seem to actually contribute to the characteristic aroma. In addition, potatoes have to be stored at a low temperature after harvest to guarantee a year‐round supply. However, even at low temperatures, tuber volatile composition is modified during storage. The aim of the present study was to investigate the effect of storage temperature on boiled potato volatile constituents, mainly focused on lipid‐derived components, by considering different varieties stored at 4 °C and 8 °C.RESULTS: It was found that fewer lipid‐derived components were obtained when the potato tubers were stored at 4 °C rather than 8 °C. Specifically, the amounts of 2,4‐decadienal isomers and hexanal increased with the storage time, particularly at 8 °C. Similarly, pentanal and nonanal, which are autoxidation products, occurred to a greater extent at higher temperatures. In contrast, the levels of sugar‐derived compounds, in general, increased during storage at 4 °C rather than 8 °C as a result of higher content of sugars at low temperature.CONCLUSION: The effect of storage temperature on lipid‐derived volatile components in boiled potato appears to depend on the variety studied. Generally speaking, lower temperatures during storage promote sugar content and, as a consequence, sugar‐derived products. At the same time, lower temperatures result in less lipid oxidation and, therefore, a fewer lipid‐derived compounds. Copyright © 2009 Society of Chemical Industry