c4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor

摘要

ABSTRACTAnalysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products includingt2,c6‐nonadienal which is further degraded toc4‐heptenal through a water‐mediated retro‐aldol condensation reaction. Dilute aqueous solutions ofc4‐heptenal exhibited boiled potato‐like aromas, and at relatively high concentrations (greater than 0.7 ppb) addedc4‐heptenal contributed distinct staling‐type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1–0.4 ppb,c4‐heptenal enhanced overall earthy, potato‐like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstitute