Baking potatoes

S. R. Parales and S. S. Chang, "Identification of Compounds Responsible for Baked Potato Flavor," in Paper of the Journal Senes, New Jersey Agricultural Experimental Station, Rutgers University, New Bmnswick, N.J., Oct. 1, 1973. 

Coleman, E. C., Ho, C. -T., Chang, S. S. (1981). Isolation and identification of volatile compounds from baked potatoes. Journal of Agricultural and Food Chemistry, 29,42 8. 

Jansky, S. (2008). Genotypic and environmental contributions to baked potato flavor. American Journal of Potato... 

Maga, J. A., Holm, D. G. (1992). Subjective and objective comparison of baked potato aroma as influenced by variety/clone. In G. Charalambous (Ed.), Food Science and Human Nutrition (pp. 537-541). Elsevier Science Publishers, Amsterdam. 

Raw potato possesses little aroma. Approximately 50 compounds have been reported to contribute to raw potato aroma. Raw potatoes have a high content of LOX, which catalyses the oxidation of unsaturated fatty acids into volatile degradation products (Scheme 7.2) [187]. These reactions occur as the cells are disrupted, e.g. during peeling or cutting. Freshly cut, raw potatoes contain ( ,Z)-2,4-decadienal, ( ,Z)-2,6-nonadienal, ( )-2-octenal and hexanal, which are all products of LOX-initiated reactions of unsaturated fatty acids [188,189]. It is reported that two compounds represent typical potato aroma in raw potato methional and ( ,Z)-2,6-nonadienal [189]. Other important volatiles in raw potatoes produced via the LOX pathway are l-penten-3-one, heptanal, 2-pen-tyl furan, 1-pentanol and ( , )-2,4-heptadienal [189]. Pyrazines such as 3-iso-propyl-2-methoxypyrazine could be responsible for the earthy aroma of potato [35]. Some of the most important character-impact compounds of raw potatoes are summarised in Table 7.8. Aroma compounds from cooked, fried and baked potatoes have previously been reviewed [35]. 

For caramel aroma, aliphatic amino acids were required for meaty, sulfur-containing ones for nutty, amides or hydroxy ones for meaty and vegetable, sulfur-containing and aromatic ones for fragrant, aromatic ones for roasted vegetable, aromatic, sulfur-containing, acid, aliphatic and basic or amide ones for baked potato, sulfur-containing ones and for baked, secondary ones. In each case, additional amino acids were or were not present in the mixtures heated. 

Glycine baked potato(35) caramelized sugar (36,39), faint beer(40). unpleasant carmel smell(36). weak(36) objectionable weak NH3(36)... 

Methionine baked potato(35) overcooked sweet potato(36) potato(37) objectionable chopped cabbage(36) overcooked cabbage(36) unpleasant burned wood (36)... 

OD-R (garlic, raw potato, baked potato, cooked-potato-like)... 

High GI 70-99 Com flakes, baked potato, watermelon, boiled white rice, croissant white bread. 

PROP Colorless to sltly yellow liquid baked potato, peanut odor. D 0.960-0.990 20°, bp 171-172° 735 mm, refr index 1.503, flash p 153°F. Sol in water and org solvs. SYNS FEMA No. 3244 TRIMETHYI-PYRAZINE... 

C Consider a hot baked potato on a plate. The temperature of the potato is observed to drop by 4°C during the first minute. Will the temperature drop during the second minute be less than, equal to, or more than 4°C Why ... 

C Consider a hot baked potato. Will the potato cool faster or slower when we blow the warm air coming from our lungs oil it instead of letting it cool naturally in the cooler air in the room Explain. 

We know that a hot boiled egg (or a hot baked potato) on a plate eventually cools to the surrounding air temperature (Fig. 9-1). The egg is cooled by transferring heat by convection la the air and by radiation to the surrounding surfaces. Disregarding heat transfer by radiation, the physical mechanism of cooling a hot egg (or any hot object) in a cooler environment can be explained as follows ... 

Three extremely odorous pyrazines, 3-isopropyl-2-methoxypyrazine, 2-s-butyl-3-methoxypyrazine, and 2-isobutyl-3-methoxypyrazine have been shown to be present in green peas, and are likely to be of major significance in the flavor of peas (59). The volatile oil of green bell peppers has been found to contain 2-isobutyl-3-methoxypyrazine as a major component (60,61). The alkylpyrazines in potato chips (62,63) and roasted peanuts (63) have been examined. 2-Isopropyl-3-methoxypyrazine has been characterized in the vacuum steam volatile oil of potatoes (64), 2-ethyl-3-methoxypyrazine in cooked potato (65), and 3-ethyl-2,5-dimethylpyrazine and 2-ethyl-3,5-dimethylpyTazine as the components important to the aroma of baked potato (66). A variety of alkylpyrazines have been identified in roasted sesame seeds (67) and 21 pyrazines have been identified in the aroma components isolated from roasted green tea (68). 

Which diet would result in a more rapid absorption of carbohydrate from the gut a dry baked potato or a baked potato flavored with a generous amount of butter or oil Why ... 

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