Synergistic Effects of Inhibitors on Color Stability and Flavor Retention Mechanisms in Ambient-Stored Mashed Potatoes

Abstract

This study explored the effects of sterilization parameters and various inhibitors on the color stability and flavor dynamics of mashed potatoes during storage. It was found that adding 0.08% CaCl2 and 0.02% L-cysteine inhibited enzymatic browning by 23.83% and 15.9%, respectively. GC-IMS results demonstrated that the two inhibitors were effective in reducing compounds such as (E)-2-octenal, 3-pentanone, and ethylene glycol dimethyl ether that contribute to the deterioration of mashed potatoes. Most of the undesirable flavors started to develop after 60 days of storage, and after 90 days of storage, the CaCl2 treated group was the least undesirable flavor producer, followed by the L-cysteine group, with the untreated group displaying more pronounced changes compared to the microwave-treated group. This research demonstrated the promising application of microwave in mashed potatoes with satisfactory flavor preservation and alleviating the deterioration during storage.

Keywords: Steam sterilization, Mashed potato, ambient storage, Inhibitors, Volatile compound