The environment for chemical change in dried and frozen foods

Abstract

Finally it might be mentioned that the relatively weak flavour which is usually obtained when so-called instant mashed potato products are made according to the manufacturers' instructions (e.g. by adding hot water or hot milk) is probably due to the fact that the degradative reactions leading to the volatile constituents of flavour only occur weakly, if at all. This observation and the experiments with baked potatoes support the suggestion that the desirable aroma of cooked foods is due to such degradative reactions.