FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 1. A Gas Chromatographic Method for the Determination of Aldehydes Associated with Flavor Quality

Abstract

SUMMARY– Explosion puffed dehydrated potatoes may develop a characteristic off‐flavor during puffing. An objective method, based on the analysis of headspace vapor by GLC, was developed to measure peak heights of components associated with this off‐flavor. Ground potatoes and an internal standard, ethylbutyrate, were added to boiling water, and the mixture was equilibrated for 10 min at 98°C. A vapor sample was then withdrawn and analyzed chromatographically on a Carbowax 20M packed column at 100°C using an inlet splitter. Heights of peaks corresponding to 2‐methylpropanal plus acetone, 2‐methylbutanal plus 3‐methylbutanal, hexanal, and ethylbutyrate were determined and peak ratios calculated. The method was found to be precise, accurate, and rapid. Comparisons of a number of potato samples by sensory evaluation and the objective method showed that the intensity of the off‐flavor is associated with the heights of the 2‐methylpropanal plus acetone and 2‐methylbutanal plus 3‐methylbutanal peaks.