Taste Components of Potatoes
Department of Food Science, Swiss Federal Institute of Technology, 8092 Zurich, Switzerland
Abstract
The
composition of fresh potatoes is presented in Table I. The percent data
listed for the different compounds are not more than average
indications, as there are big variations in the composition of potatoes.
- One question is immediately apparent: Is there a potato taste at all,
and what are the corresponding compounds ? Or is the flavor quality of
potatoes embodied in the volatile fraction ?
Indeed,
potatoes are rather neutral in flavor, but they contain typical taste
and odor substances. Their overall acceptance in the U.S. and in Europe
is very high (1), higher than for many other
commodities. A bland food would never obtain such a high acceptability.
However, according to Burr (2) none of the four
primary taste sensations of sour, salty, sweet and bitter is ordinarily
perceptible in normal cooked potatoes.
Looking at compounds with direct taste effects, the significance of amino acids and nucleotides
No comments:
Post a Comment