The gas chromatographic fractions of a baked potato flavor which was isolated from 540 lb of Idaho Russet Burbank potatoes were analyzed by infrared and mass spectrometry. A large number of heterocyclic compounds were identified. This paper reports the identification of 9 furans, 2 oxazoles, 3 thiophenes, 2 pyrroles, 2 pyridines, 1 dioxolane, and 1 trioxane. It was noted that heterocyclic compounds with formyl or acetyl substituents had aromas with nutty characteristics.
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Ho et al. (1980) studied this question.
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