Flavour of potatoes treated with tetrachloronitrobenzene and isopropyl N‐phenylcarbamate
- 1 February 1954
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 5 (2) , 80-85
- https://doi.org/10.1002/jsfa.2740050204
Abstract
Tests carried out by two independent taste‐panels showed that autumn treatment of potatoes with 2:3:5:6‐tetrachloro‐I‐nitrobenzene (TCNB) to reduce sprouting during storage resulted in a slight but significant lowering of flavour quality. This was less marked after eight months storage than after five. A consumer‐acceptance test in which potatoes stored for eight months were eaten as part of a meal failed to reveal any off‐flavour. Taste‐panel tests with potatoes treated with isopropyl N‐phenylcarbamate (IPC, propham) gave no indication of the presence of any off‐flavour attributable to treatment.Keywords
This publication has 2 references indexed in Scilit:
- Sensory tests and consumer acceptanceJournal of the Science of Food and Agriculture, 1953
- Taint in potatoes grown on land treated with crude benzene hexachloride against wirewormsJournal of the Science of Food and Agriculture, 1951