FOODBALT 2011 DETERMINATION OF VOLATILES, TOCOPHEROLS AND COLOUR CHANGES IN AROMATISED OILS WITH MARJORAM (ORIGANUM MAJORANA L.)

Abstract Grape seed oil was aromatised by mixing it with dried and ground marjoram herb. Headspace volatiles of marjoram and aromatised oil were assessed by solid phase microextraction − gas chromatography -mass spectrometry (SPME-GS-MS). γ-Terpinene (14.6 ), 4-terpineol (11.7%), α-terpinene (11.5%), β-phellandrene (11.1%), sabinene (11.0%) and α-thujene (7.0%) were major constituents among 22 compounds identified in dry marjoram headspace. However only 10 hydrocarbon terpenes were detected in aromatised oil headspace; their concentrations increased when higher amount of herb (6% compared to 3%) was added and kept longer time (4 weeks compared to 48 hours and 1 week). Percentage composition of volatiles was almost similar for all oil samples. Two tocopherols isomers, α-and γ-were found in oil samples, the major being α-tocopherol (241.8-274.3 mg kg -1 ). The concentration of tocopherols significantly increased in the oils aromatised with marjoram. Colour of oils was evaluated using CIELAB method; maceration of oil with herb additives resulted in the changes of a* and b* colour characteristics of oil. Most likely, these changes were due to the migration of chlorophyll and carotene type pigments from herb to the oil

Comparison of potato varieties between seasons and their potential for acrylamide formation

BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Saturna) production was studied throughout a storage period of 9 months during two growing seasons (2003 and 2004), in addition to their acrylamide generation potential during preparation of French fries. A significant impact of variable climatological conditions on the reducing sugar, dry matter, total free amino acid and free asparagine contents of tubers was observed. Exceptionally warm summers gave rise to a lower reducing sugar content (expressed on a dry matter basis) and thus a lower susceptibility to acrylamide generation during frying. CONCLUSION: It cannot be excluded that potato growers and the potato-processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the importance of a multifactorial approach to mitigate acrylamide generation in potato products.</p