Abstract
The potent odorants of boiled potatoes were screened by aroma extract dilution analysis, aroma extract concentration analysis, and gas chromatography-olfactometry of static headspace samples. Altogether 45 odorants were found of which 42 were identified. trans-4,5-Epoxy-(E)-2-decenal, methional, 2-acetyl-1-pyrroline, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, vanillin, sotolon, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, (E)-β-damascenone, furaneol, methanethiol, 3-isopropyl-2-methoxypyrazine, dimethylsulfide appeared in at least one of the three screening experiments with a higher flavour dilution factor.
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