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 calculate...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1972-12, Vol.23 (12), p.1435-1444 |
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| container_end_page | 1444 |
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| container_issue | 12 |
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| container_title | Journal of the science of food and agriculture |
| container_volume | 23 |
| creator | Guadagni, D. G. Buttery, R. G. Turnbaugh, Jean G. |
| description | 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. |
| doi_str_mv | 10.1002/jsfa.2740231207 |
| format | Article |
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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.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740231207</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><ispartof>Journal of the science of food and agriculture, 1972-12, Vol.23 (12), p.1435-1444</ispartof><rights>Copyright © 1972 John Wiley & Sons, Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2747-fac61129b04054dc3ac8c17058970ae1f744d9695e32c51ab202612e44e0a3c73</citedby><cites>FETCH-LOGICAL-c2747-fac61129b04054dc3ac8c17058970ae1f744d9695e32c51ab202612e44e0a3c73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740231207$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740231207$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27869,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Guadagni, D. 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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.</description><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1972</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkD1PwzAQhi0EEqUws1piTnv-SNyIqapoC6ragSLYLNdxaEoSB9sV9N-TKgjExHTL87x39yJ0TWBAAOhw53M1oIIDZYSCOEE9AqmIAAicol5L0CgmnJ6jC-93AJCmSdJD01Vm9w6HrTN-a8vMY1Vn2BdVUSpXhAN2KhT1q8c2x95WBjc2qGCx3hYN1rZqbG3q4C_RWa5Kb66-Zx89Te_Wk3m0WM3uJ-NFpNvLRJQrnRBC0w1wiHmmmdIjTQTEo1SAMiQXnGdpksaGUR0TtaFAE0IN5wYU04L10U2X2zj7vjc-yF17ft2ulIQBaz9us1pq2FHaWe-dyWXjikq5gyQgj2XJY1nyt6zWuO2Mj6I0h_9w-fA4Hf-xo84ufDCfP7ZybzIRTMTyeTmTy_mCrUdrIl_YF_zOfPg</recordid><startdate>197212</startdate><enddate>197212</enddate><creator>Guadagni, D. G.</creator><creator>Buttery, R. 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G.</au><au>Buttery, R. G.</au><au>Turnbaugh, Jean G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Odour thresholds and similarity ratings of some potato chip components</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1972-12</date><risdate>1972</risdate><volume>23</volume><issue>12</issue><spage>1435</spage><epage>1444</epage><pages>1435-1444</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740231207</doi><tpages>10</tpages></addata></record> |
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| source | Periodicals Index Online; Wiley Online Library All Journals |
| title | Odour thresholds and similarity ratings of some potato chip components |
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