There is a strong correlation between flavor compounds in potatoes and texture. Hence the need to collect these flavor compounds during cooking and running them on GC/MS for characterization.
Hi Tawanda,
are you looking for something like that?:
http://www.globalsciencebooks.info/Online/GSBOnline/images/2011/FOOD_5(SI1)/FOOD_5(SI1)1-14o.pdf
http://journal.ashspublications.org/content/120/3/468.full.pdf
Article Volatile flavor components of cooked potato
https://onlinelibrary.wiley.com/doi/abs/10.1002/1521-3803%2820011001%2945%3A5%3C317%3A%3AAID-FOOD317%3E3.0.CO%3B2-4
http://lib3.dss.go.th/fulltext/Journal/J.AOCS/J.AOCS/2001/no.8/2001v78n8p863-866.pdf
https://revistas.upr.edu/index.php/jaupr/article/viewFile/3168/2689
Article Identification of Compounds Contributing to Boiled Potato Of...
https://www.jstage.jst.go.jp/article/jbrewsocjapan/106/7/106_493/_article
http://orgprints.org/29616/1/482_Dresow_B%C3%B6hm_Kartoffel_Sensorik_Landbauforschung.pdf
http://potatoes.colostate.edu/wp-content/uploads/2018/06/Bough_Raven_Thesis2.pdf
Regards
Markus
Generally - think about sorption traps, i.e. dynamic headspace/purge&trap technique.
Check my papers.
Regards
G
SPME fibers can be used to collect the volatile compounds. https://doi.org/10.1016/j.lwt.2017.11.058
https://doi.org/10.1016/j.foodres.2018.07.037
https://doi.org/10.1016/j.lwt.2017.11.058
https://www.mdpi.com/1420-3049/20/2/2445/pdf
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