Potato earthy

Odour Sensation Strong, earthy, musty, potato-bin ... 

Renwick, J. H., Glaring, W. B., Earthy, M. E., etal. (1984). Neural-tube defects produced in Syrian hamsters by potato glycoalkaloids. Teratology 30,371-381. 

Hhong et ah (2009) described the sensory attributes of morama oil as fresh, thick, creamy, and smooth with a grassy and earthy aroma and raw nutty flavor and aftertaste. Compared to both sunflower and olive oils, potato chips fried in morama oil were rated as more acceptable by consumers (Tlhong et ah, 2009). Therefore, as a cooking oil, morama oil has great potential in terms of consumer acceptability. However, its acceptability as a salad oil remains imexplored. 

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]. 

Isopropyl-2-me- thoxypyrazine Green bell pepper, earthy, raw potato, miKty 0.035 [5] 0.002 in water [5]... 

This staple food is never eaten in the raw state the earthy taste is not quite appealing and the starch has to be transformed into an eatable form either by cooking or by baking/frying. Boiled, cooked potatoes develop a characteristic bland balanced creamy, sweet, sulphurous, earthy flavour. Fried potatoes are appreciated for their... 

CIC the earthy odour of fresh potatoes is represented by 2-isopropyl-3-methoxy pyrazine. This earthy note is supported by the mushroom character of l-octen-3-ol. The key component of boiled potatoes is 3-(methylthio)-propanal, balanced with dimethyl sulphide. The high reaction temperatures in baked and fried potatoes start the Maillard reaction to form mainly heterocyclic components 2-ethyl-3,5-dimethyl pyrazine, 2-ethyl-6-vinyl pyrazine, 5-methyl-6,7-dihydro-(5H)cyclopenta-pyrazine, 2-acetyl-l,4,5,6-tetrahydro-pyridine are responsible for the roasted, nutty cracker-like flavour. The heat-induced degradation of the potato lipids and the frying oil imparts a fatty, tallowy character to the french fried potatoes. (E,E)-2,4-Decadienal, 2-octenal, octanoic acid and decanoic acid are main contributors to this fatty note. 

The new age has arrived at Joy Meadow (701 El Camino Real, Redwood City, a 650-780-9978) with its garden setting of indoor tropical plants, pools and waterfalls. It s the perfect environment for earthy specials such as the Zen banquet with mashed potatoes and a vegetarian stuffing. 

There are many reports of Pseudomonas cultures producing musty, earthy, and potato-like odors ( l-6). The work of Morgan et al. (T) established 2-methoxy-3-isopropyl pyrazine to be partially responsible for these odors. Subsequently, 2-methyoxy-3-isopropyl pyrazine was found in bell peppers (8), a similar compound 2-methoxy-3-secbutyl pyrazine was identified in galbanum oil (9), and several 2-methoxy-3-alkyl pyrazines were identified in various raw botanicals (10). The odor threshold exhibited by 2-methoxy-3-isobutyl pyrazine (1 part in 10 indicates flavor significance for these compounds even at the exceptionally low concentrations in which they occur in foods and other natural products Producing these compounds from microbial fermentations could be an economical source of flavor for the food industry. 

Ethylmethoxypyrazine. Unlike the isobutyl-, isopropyl- and sec-butyl methoxypyrazines, the existence of 2-ethyl-3-methoxypyrazine (4) (ethylmethoxypyrazine) in fruits and vegetables has not been consistently confirmed in the past. While evidence for its existence was found, unambiguous identification by mass spectrometry was prevented by the trace concentration of this component. Of all the methoxypyrazines so far mentioned, it has an aroma most similar to raw potatoes 16) and synthetic material adds potato flavor to processed potato products (18). It is also described as earthy 15), and it has a sensory detection threshold of 425 ng/L (17). Given its aroma, it is not surprising that its possible occurrence in potatoes has been the subject of several studies. 

Wiley (1947) characterized the odor as pyridinic . According to Mussinan et al. (1976), the flavor is woody, musty, green with a threshold in water of 5.0 ppb. Bentz and Mezzino (1972) (quoted by Maga, 1981a) claimed that mixtures of trimethyloxazole and biacetyl can impart earthy, potato-like or mushroom-like flavor to foods. They reported that, alone, it has a sour and bitter taste and smells like sweet pyridine but, when mixed with diacetyl in molar ratios varying from 1 to 4, an earthy flavor note was predominant. Coleman et al. (1981), who reported it for the first time in baked potatoes, stated that it contributed importantly to the earthy and nutty notes of the total flavor. The flavor has been defined as burnt, nutty, hazelnut (Chemisis, 1970). 

For Coleman et al. (1981), it contributes importantly to the earthy and nutty notes of the total flavor of baked potatoes, where they reported it for the first time. 

At a concentration of 0.2 ppm, it has burnt, earthy, coffee and potato flavor (Chemisis, 1980). 

The product is described as having a chocolate note (odor, flavor) at 0.2 ppm in water (Polak s-Douwe Egberts, 1968) and an earthy, baked and potato-like odor (Coleman and Ho, 1980). 

It is described as having an earthy, baked, potato-like odor (Coleman and Ho, 1980). 

The flavor is described as popcorn, hazelnut, slightly earthy (Chemisis, 1981). The odor threshold in water is 4 ppb for Seifert et al. (1970), 2000 times that of the isopropylpyrazine (0.75) (but about 170 times lower than that of methoxypyrazine). Similar figures were given by Calabretta (1975), 3 ppb, with a vegetable note in concentration and popcorn/potato in dilution, and by Masuda and Mihara (1988), 7 ppb. 

Earthy (weak-strong) Earthy, dirty, dirty potatoes... 

Vegetables-potato Vegetative, sulphurous and earthy aroma associated with cooked potatoes... 

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