Key aroma compounds of sweet potato fries

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D. P., Higley, J., Henson, T., Smith, G. and Mottram, D. S. (2015) Key aroma compounds of sweet potato fries. In: Flavour Science. Context Products, pp. 213-216.

Abstract/Summary

There is no published work on the most important aroma compounds in sweet potato fries, a food increasing in popularity. Fries from the variety Beauregard, both with and without a carbohydrate-based coating, were par-fried and then frozen. Sweet potato fries were prepared by deep frying the part-cooked fries from frozen at 175°C for 140 s in rape seed (canola) oil. The freshly cooked fries were frozen in liquid nitrogen and ground to a coarse powder. Ground samples were shaken with dichloromethane and then extracted using solvent-assisted flavour evaporation, to provide concentrated aroma extracts, which were then analysed. GC-MS used alongside aroma extract dilution analysis showed that Strecker aldehydes and lipid breakdown products were important components of sweet potato fry aroma

Item Type	Book or Report Section
URI	https://reading-clone.eprints-hosting.org/id/eprint/68239
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Context Products
Download/View statistics	View download statistics for this item