Odour thresholds and similarity ratings of some potato chip components

Odour thresholds of the major components found in steam‐volatile potato‐chip oil were determined in water and in vegetable oil. From these values and the relative percentages of the components in the extracted oil, a figure for relative odour intensity of each compound in vegetable oil was calculated. These values, together with odour similarity ratings of the compounds and fresh potato chips, indicate that 3‐methylmercaptopropanal (methional) is probably one of the most important contributors to potato‐chip aroma. Other compounds that may contribute in varying degrees include deca‐2,4‐dienal, 2‐ethyl‐3,6‐dimethyl‐pyrazine, 2‐acetyl‐1,4,5,6‐tetrahydropyridine, 2,6‐diethylpyrazine, 2‐octenal and 2‐phenylacetaldehyde.