Potato volatiles, identification

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. 

Beetles are attracted by volatiles of several solanaceous plants (27). The collection and characterization of compounds emanating from potato plants resulted In the Identification of general green leaf volatiles such as hexanol, hexenols and hexenal, which elicit a positive response (28). But the specific compounds that enable the Insects to recognize their solanaceous hosts still remain a mystery. 

Identification of volatile potato sesquiterpenoids and their olfactory detection by the two-spotted stinkbug Perillus bioculatus. Journal of Chemical Ecology 26 1433-1445. 

In subsequent studies the simple terpenes EJi-a- and -/3-farnesene (3 8 and 39, respectively) were identified in dominant male urine.128 These odoriferous terpenes had long been recognized as components of cues released by a variety of other organisms (red fire ants, aphids, wild potato plants, fruit flies, and springbok). Because neither was detected in male bladder urine, attention was focused on the preputial glands as the source. Volatile components from dissected, fat-free preputial glands of dominant male mice were, again, preconcentrated on Ten ax. Subsequent GC analysis readily allowed identification of known 37 and 38. None of the earlier two components 36 or 37 was observed in the preputial volatiles, but both were present in the bladder urine of the same animals. 

The use of gas-liquid chromatography for the identification and estimation of potato glycoalkaloids has been described. The glycosides were rendered sufficiently volatile by conversion into their permethyl ether derivatives. Solasodine and soladulcidine in admixture may be conveniently estimated by thin-layer chromatography after bromination of the former. The detection of steroidal alkaloids on t.l.c. plates and a colorimetric method for the estimation of solasodine have been discussed. 

Carlin J.T., Lin Q.Z., Huang T.C., Ho C.T. and Chang S.S. (1986) Identification of alkyloxazoles in the volatile compounds from French-fried potatoes. J. Agric. Food Chem. 34, 621-3. 

Deck R.E. and Chang S.S. (1965) Identification of 2,5-dimethylpyrazine in the volatile flavour compounds of potato chips. Chem. Ind. (London) 1343-A. 

Visser, j. H., S. van Straten, and H. Maarse, Isolation and identification of volatiles in the foliage of potato, Solanum tuberosum, a host plant of the Colorado beetle, Leptinotarsa decemlineata, J. Chem. Ecol., 5, 13-25 (1979). 

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