A case study of a typical potato flavoring based on aroma characteristic of purple potato

Abstract

We investigated the characteristic volatiles of purple potato using sensory evaluation, GC-MS and GCO, and developed a flavoring formulation based on the information obtained from these tests to apply to potato products. The sensory analysis indicated that roasted and sourish notes gained the highest and lowest scores, respectively, but compositional analysis through GC-MS drew the opposite conclusion, namely that the compounds producing sourish notes accounted for the highest percentage (31.27 %) in all volatiles while roasted notes took up the lowest proportion (5.16 %). GC-O analysis was able to explain this phenomenon, as we identified 2,4-nonadienal, 2,4-decadienal, decanal and 3-octen-2-one as the characteristic volatiles of purple potato. Therefore, the flavor formulation applied to potato products contained higher roasted-note and burnt-note compounds (8.05 % and 6.18 %, respectively) and lower sourish-note compounds (0.05 %), which helped to preserve the original flavors of the purple potato and increase the fine aroma and sweet flavor of potato products.