Flavour of potatoes treated with tetrachloronitrobenzene and isopropyl N‐phenylcarbamate

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.