Potato and potato chip flavor and aroma

Abstract

Abstract A flavor and aroma reminiscent of potato and potato chip is prepared by heating methionine or a mixture of methionine and a reducing sugar, such as glucose, in the presence of an oil, such as a cooking oil, e.g. corn oil, such as heating under deep fat frying conditions. The resulting oil can be used as a salad oil or as an ingredient of a salad dressing or soups, such as potato soup or tomato soup, or can be used as a frying oil or applied to food products since the the resulting oil has a potato and potato chip flavor and aroma. A potato and potato chip flavor and aroma can also be imparted to foods, including food of animal or vegetable origin, including sea food, such as snack foods prepared from starch or flour, by applying or incorporating methionine in such foods followed by heating, such as deep fat frying. Additionally, a potato chip of improved taste can be obtained by adding methionine to potato slices and then frying in oil or by employing in the manufacture of potato chips a cooking or deep fat frying oil containing methionine or an admixture of methionine and a reducing sugar, such as glucose.

Inventors

• 👤 Stephen S Chang
• 👤 Boyapalle Rami Reddy

Bibliographic Details