Influence of variety and growing location on the development of off-flavorin precooked vacuum-packed potatoes

Development of potato off-flavor (POF) was examined in precooked vacuum-pac ked potatoes by GC and sensory analyses. The experiments comprised four var ieties grown at two locations. Aroma compounds shown to be potential contri butors to POF were determined quantitatively, and their relative importance was interpreted by aroma values based on odor detection threshold values d etermined in water. There were statistically significant differences in the content of POF compounds between the growing locations and among some of t he varieties. The results from the sensory analyses concurred roughly with the GC analyses. (E,E)-2,4-Nonadienal and (E,E)-2,4-decadienal were shown t o be the most potent of the POF compounds examined, in addition with hexana l, (E)2-octenal, and (E)-2-nonenal. Lowering the development of POF in prec ooked vacuum-packed potatoes should be possible by optimizing the environme ntal conditions and breeding for suitable varieties.