EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

potato
solanum tuberosum

Supplier Sponsors

CAS Number: 9005-25-8
ECHA EC Number:232-679-6
FDA UNII: Search
Category:natural food
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
1979 Bleached Starch View - review
1979 High Amylose Cornstarch View - review
FDA Mainterm (SATF):9005-25-8 ; STARCH, UNMODIFIED
FDA Regulation:
FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Cereal Flours and Related Products
Sec. 137.105 Flour.


FDA PART 155 -- CANNED VEGETABLES
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.130 Canned corn.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.150 Salad dressing.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.179 Vanilla powder.


FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Subpart B--Substances for Use Only as Components of Adhesives
Sec. 175.105 Adhesives.


FDA PART 178 -- INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS
Subpart B--Substances Utilized To Control the Growth of Microorganisms
Sec. 178.1010 Sanitizing solutions.


FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.90 Substances migrating to food from paper and paperboard products.
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
ECSA Chemicals
POTATO FLAKES
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
ECSA Chemicals
POTATO FLAKES
El Malek
Potato
100% natural and pure. EU, FDA
El Malek
Potatos
100% natural and pure. EU, FDA
Indo World Trading
Potato Fingers / Granules/ Powder Dehydrates
Qingdao Dacon Trading
dried Potato Granules
Xian Yuensun Biological Technology
Dried Potato Powder
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
natural food
Recommendation for potato usage levels up to:
 not for fragrance use.
 
Recommendation for potato flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the annual Post-Market Environmental Monitoring (PMEM) report from BASF Plant Science Company GmbH on genetically modified potato EH92-527-1 in 2012
View page or View pdf

Study on the influence of food processing on nitrate levels in vegetables
View page or View pdf

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
solanum tuberosum l.
Chemidplus:0009005258
 
References:
 solanum tuberosum l.
Pubchem (sid):135286335
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
FDA Listing of Food Additive Status:View
Wikipedia:View
FAO:REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 potato
Search Trop Picture
 
Synonyms:
 solanum tuberosum
 

Articles:

PubMed:Chips in black boxes? Convenience life span, parafood, brandwidth, families, and co-creation.
J-Stage:Toxoflavin Lyase Enzyme as a Marker for Selecting Potato Plant Transformants
Info:Braise | Tour de Farms
J-Stage:Isolation of Borrelidin as a Phytotoxic Compound from a Potato Pathogenic Streptomyces Strain
PubMed:GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
PubMed:Encapsulation altered starch digestion: toward developing starch-based delivery systems.
PubMed:Applications and functions of food-grade phosphates.
PubMed:Synthesis of 9-oxononanoic acid, a precursor for biopolymers.
PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.
PubMed:Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:Influence of heating and acidification on the flavor of whey protein isolate.
PubMed:Nursing research across a large health care system: sparking nurses' clinical inquiry.
PubMed:The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
PubMed:Long-term flavor recognition in humans with prenatal garlic experience.
PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
PubMed:Reducing the fat content in ground beef without sacrificing quality: a review.
PubMed:Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps).
PubMed:Comparison of nonfried apple snacks with commercially available fried snacks.
PubMed:Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
PubMed:Tastier and healthier alternatives to French fries.
PubMed:Frying performance of palm-based solid frying shortening.
PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:Characterization of flavor of whey protein hydrolysates.
PubMed:Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people.
PubMed:Characterization of the key aroma compounds in beef and pork vegetable gravies รก la chef by application of the aroma extract dilution analysis.
PubMed:Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:Review of methods for the reduction of dietary content and toxicity of acrylamide.
PubMed:Reducing acrylamide precursors in raw materials derived from wheat and potato.
PubMed:Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
PubMed:Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
PubMed:Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:Intragenic crop improvement: combining the benefits of traditional breeding and genetic engineering.
PubMed:Representation, comparison, and interpretation of metabolome fingerprint data for total composition analysis and quality trait investigation in potato cultivars.
PubMed:Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors.
PubMed:Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction.
PubMed:Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
PubMed:A meat and potato war: implications for cancer etiology.
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:Flavor improvement in pork from barrows and gilts via inhibition of intestinal skatole formation with resistant potato starch.
PubMed:Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:Study of precursors responsible for off-flavor formation during storage of potato flakes.
PubMed:On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
PubMed:Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products.
PubMed:Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry.
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:Profiling flavor compounds of potato crisps during storage using solid-phase microextraction.
PubMed:Culture Conditions Affecting the Optimal Mycelial Growth of Cystoderma amianthinum.
PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
PubMed:Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja.
PubMed:Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: effects on digestion, feedlot performance, and meat quality.
PubMed:Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.
PubMed:Influence of cooking process on phenolic marker compounds of vegetables.
PubMed:Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:Consumer acceptance of vegetarian sweet potato products intended for space missions.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
PubMed:Formation of Strecker aldehydes and pyrazines in a fried potato model system.
PubMed:Change in the flavor of black tea drink during heat processing.
PubMed:Aroma-active components of nonfat dry milk.
PubMed:Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking.
PubMed:Evidence of starch inclusion complexation with lactones.
PubMed:Relation between PROP taster status and fat perception, touch, and olfaction.
PubMed:Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
PubMed:Glutamate and the flavor of foods.
PubMed:Effect of the moderate consumption of olestra in patients receiving long-term warfarin therapy.
PubMed:Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.
PubMed:Impact of high-temperature food processing on fats and oils.
PubMed:Flavor generation during extrusion cooking.
PubMed:Effects of gamma irradiation on the flavor composition of food commodities.
PubMed:Is starch flavor unitary? Evidence from studies of cooked starch.
PubMed:Starch flavor: apparent discrimination between amylopectin and amylose by rats.
PubMed:[Sensory evaluation of bread with potato flour].
PubMed:Potato glycoalkaloids.
 
Notes:
None found
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