Some volatile compounds from cooked potatoes

An investigation of some of the volatile compounds produced by boiling potatoes has been carried out by gas chromatography. The method used for the concentration, separation and identification of small samples of such compounds is described. These were shown to include hydrogen sulphide, acetaldehyde, methanethiol, acrolein, acetone, ethanethiol, dimethyl sulphide, iso‐ and n‐butyraldehyde, isovaleraldehyde and methyl isopropyl ketone, along with some unidentified components. These findings are discussed in relation to the Strecker degradation of amino‐acids, and in the light of present knowledge of flavour components.