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• W2167762906 abstract "Journal of Food ScienceVolume 37, Issue 4 p. 579-583 FLAVOR QUALITY AND STABILITY OF POTATO FLAKES Volatile Components Associated with Storage Changes G. M. SAPERS, G. M. SAPERS USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorO. PAMASIUK, O. PAMASIUK USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorF. B. TALLEY, F. B. TALLEY USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorS. F. OSMAN, S. F. OSMAN USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorR. L. SHAW, R. L. SHAW Red River Valley Potato Processing Lab., 1 East Grand Forks, MN 56721Search for more papers by this author G. M. SAPERS, G. M. SAPERS USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorO. PAMASIUK, O. PAMASIUK USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorF. B. TALLEY, F. B. TALLEY USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorS. F. OSMAN, S. F. OSMAN USDA Eastern Marketing & Nutrition Research Div. ARS, Eastern Regional Research Lab., Philadelphia, PA 19118Search for more papers by this authorR. L. SHAW, R. L. SHAW Red River Valley Potato Processing Lab., 1 East Grand Forks, MN 56721Search for more papers by this author First published: July 1972 https://doi.org/10.1111/j.1365-2621.1972.tb02697.xCitations: 18 Operated cooperatively by the USDA Eastern Marketing & Nutrition Research Div., ARS. the Minnesota Agricultural Experiment Station: the North Dakota Agricultural Experiment Station and the Red River Valley Potato Growers’Association. The authors acknowledge the valuable assistance of J.F. Sullivan of this Division in preparing materials for storage. Mention of company or trade names does not imply endorsement by the USDA over others not named. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Ayers, J.E., Fishwick, M.J., Land, D.G. and Swain, T. 1964. Off-flavor of dehydrated carrot stored in oxygen. Nature 203: 81. Burr, H.K. 1966. Compounds contributing to flavor of potatoes and potato products. Proceedings Plant Science Symposium, p. 83. Campbell Institute for Agricultural Research. Buttery, R.G. 1961. Autoxidation of potato granules. Part 2. Formation of carbonyls and hydrocarbons. J. Agr. Food Chem. 9: 248. Buttery, R.G., and Teranishi, R. 1963. Measurement of fat autoxidation and browning aldehydes in food vapors by direct vapor injection gas-liquid chromatography. J. Agr. Food Chem. 11: 504. Buttery, R.G., Seifert, R.M., Guadagni, D.G. and Ling, L.C. 1971. Characterization of additional volatile components of tomato. J. Agr. Food Chem. 19: 524. Buttery, R.G., Seifert, R.M. and Ling, L.C. 1970. Characterization of some volatile potato components. J. Agr. Food Chem. 18: 538. Cording, J. Jr., Eskew, R.K., Salinard, G.J. and Sullivan, J.F. 1961. Vitamin stability in fortified potato flakes. Food Technol. 15: 219. Cording, J. Jr., Willard, M.J. Jr., Eskew, R.K. and Sullivan, J.F. 1957. Advances in the dehydration of mashed potatoes by the flake process. Food Technol. 11: 236. Hedge, J.E. 1967. Origin of flavor in foods. Nonenzymatic browning reactions. In “ Symposium on Foods: The Chemistry and Physiology of Flavors,” ed. H.W. Schultz, E.A. Day, L.M. Libbey The Avi Publishing Co., Inc.., Westport , Conn. Kawada, T., Krishnamurthy, R.G., Mookherjee, B.D. and Chang: S.S. 1967. Chemical reactions involved m the deep fat frying of foods. 2. Identification of acidic volatile decomposition products of corn oil. J. Am. Oil Chemist's Soc. 44: 131. Kazeniac, S.J. and Kall, R.M. 1970. Flavor chemistry of tomato volatile. J. Food Sci. 36: 519. Le Clerg, E.L. 1957. Mean separation by the functional analysis of variance and multiple comparisons. ARS 20-3. U.S. Dept. of Agric. Ramshaw, E.H. and Dunstone, E.A. 1969. Volatile compounds associated with the off-flavor in stored casein. J. Dairy Res. 36: 215. Sapers, G.M., Osman, S.F., Dooley, C.J. and Panasiuk, O. 1971. Flavor quality of explosion puffed dehydrated potato. 3. Contribution of pyrazines and other compounds to the toasted off-flavor. J. Food Sci. 36: 93. Sapers, G.M., Sullivan, J.F. and Talley, F.B. 1970. Flavor quality in explosion puffed dehydrated potato. 1; A gas chromatographic method for the determination of aldehvdes associated with flavor quality. J. Food Sci. 35: 728. Strolle, E.O. and Cording, J. Jr. 1965. Moisture equilibria of dehydrated mashed potato flakes. Food Technol. 19: 853. Turkot, V.A., Sullivan, J.F., Cording, J. Jr. and Eskew, R.K. 1966. Explosive puffing enhances quick-cook qualities. Food Eng. 38(12): 77. Wilkens, W.F. and Lin, F.M. 1970. Gas chromatographic and ma& spectral analyses of soybean milk volatiles. J. Agr. Food Chem. 18: 333. Citing Literature Volume37, Issue4July 1972Pages 579-583 ReferencesRelatedInformation" @default.
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