Fabaceae Formerly Leguminosae and Solanaceae

The tuber of potato Solanum tuberosum) is eaten boiled, baked or fried, and after rehydration or reheating of dried, frozen or canned products. 

The fruit of the tomato plant Lycoperskon esculentum) is eaten raw, boiled, baked or fried. Tomato is also canned whole or pureed. More than 400 volatile compounds have been identified in tomato [190,191], of which 16 or so have odour- 

1-hexanol, (Z)-3-hexen-l-ol, l-penten-3-one, 6-methyl-5-hepten-2-one, -ion-one, /1-damascenone, 2-phenylethanol, methyl salicylate, furaneol and 2-isobutyl-thiazole, and of these, (Z)-3-hexenal and -ionone have the highest odour units [190-202]. 

The seed and immature pod of the pea plant (Pisum sativum) are traditionally eaten raw or cooked or fried. Approximately, 120 volatile compounds have been identified in peas, with 1-hexanol, 1-propanol, 2-methylpropanol, 1-pentanol, 

3- isopropyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 5-methyl-3-isopropyl-2-methoxypyrazine and 6-methyl-3-isopropyl-2-methoxypyrazine (Table 7.8) [35, 206]. 

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