Changes in Flavor-affecting Aroma Compounds during Potato Storage Are Not Associated with Lipoxygenase Activity

When potatoes are boiled and then chill-stored they rapidly develop off-flavor. This is a result of lipoxygenase activity, and is a serious problem in food-service systems. Lipoxygenase activity may vary during winterstorage of potatoes. Raw potatoes of the variety ‘Bintje’ were therefore analyzed for lipoxygenase activity during winter storage. Furthermore, content of potential offflavors and typical potato aroma compounds were determined in raw, boiled, and in boiled/chill-stored potatoes. Four months after harvest the lipoxygenase activity started to increase, both when linoleic and linolenic acid were used as substrates. Production of typical oxidation products (aldehydes) of these fatty acids that earlier have been shown to cause off-flavor in boiled/chillstored potatoes did, however, decrease. It is therefore concluded that this was not due to changes in lipoxygenase activity