An attempt to isolate the precursors of off flavor in oxidized dehydrated sweet potato flakes

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Joan Patricia Cassilly (Creator)
Institution
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Advisor
Aden C. Magee

Abstract: Recent studies of the development of "off flavor" in dehydrated sweet potato flakes have implicated a lipid fraction containing a small amount of carotenoid epoxide. The fraction also appeared to contain other compounds which could be the precursors of such "off flavor." The major objective of this research was to isolate the compounds present in this lipid fraction and to determine the relationship of these compounds to "off flavor" in oxidized dehydrated sweet potato flakes.

Additional Information

Publication
Dissertation
Language: English
Date: 1971
Keywords
sweet potatoes, flavor
Subjects
Sweet potato flakes
Sweet potatoes $x Storage
Lipids
Carotenoids
Oxidation
Flavor

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