Potatoes, boiled

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

Methionai [3-(methylthio)propanal]. H3CS-(CH2)2-CH0, C4H8OS, Mr 104.17, bp. 165 °C LD50 (rat p. o.) 0.75 g g. A Strecker aldehyde formed thermally or enzymatically from methionine with an odor resembling, when diluted, bouillon and boiled potatoes olfactory threshold 0.2 ppb. M. occurs in many foods prepared thermally or by fermentation and is important for, e. g., the flavor of bread, meat, potatoes (boiled, chips), cheese, and tomato (paste). It is used as a flavor substance especially for meat and cheese flavors. 

Potatoes, boiled in water for 40 min, then peeled. Reference fresh weight water content 78%. 

---