Sanches-Silva, A.; Lopez-Hernandez, J.; Paseiro-Losada, P. Profiling flavor compounds of potato crisps during storage using solid-phase microextraction. J. Chromatogr. A 2005, 1064, 239-245.
van Loon, W. A. M.; Linssen, J. P. H.; Legger, A.; Posthumus, M. A.; Voragen, A. G. J. Identification and olfactometry of French fries flavor extracted at mouth conditions. Food Chem. 2005, 90, 417-425.
Petersen, M. A.; Poll, L.; Larsen, L. M. Identification of compounds contributing to boiled potato off-flavor ("POF"). Lebensm.-Wiss. Technol. 1999, 32, 32-40.
Sapers, G. M. Flavor and stability of dehydrated potato products. J. Agric. Food Chem. 1975, 23, 1027-1032.
Boggs, M. M.; Buttery, R. G.; Venstrom, D. W.; Belote, M. L. Relation of hexanal in vapor above stored potato granules to subjective flavor estimates. J. Food Sci. 1964, 29, 487-489.
Moon, S.-Y.; Li-Chan, E. C. Y. Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavor. Food Chem. 2004, 88, 141-149.
Frank, D. C.; Owen, C. M.; Patterson, J. Solid-phase micro-extraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Lebensm.-Wiss. Technol. 2004, 37, 139-154.
Sanches-Silva, A.; Rodriguez-Bernaldo de Quiros, A.; Lopez-Hernandez, J.; Paseiro-Losada, P. Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography. J. Chromatogr. A 2004, 1046, 75-81.
Gardner, H. W.; Grove, M. J.; Salch, Y. P. Enzymic pathway to ethyl vinyl ketone and 2-pentenal in soybean preparations. J. Agric. Food Chem. 1993, 44, 882-886.
Feussner, I.; Wasternack, C. The lipoxygenase pathway. Annu. Rev. Plant Biol. 2002, 55, 275-291.
Brunton, N. P.; Cronin, D. A.; Monahan, F. J.; Durcan, R. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chem. 2000, 339-345.
Kohlmann, M.; Bachmann, A.; Weichert, H.; Kolbe, A.; Balkenhohl, T.; Wasternack, C.; Feussner, I. Formation of lipoxygenase-pathway-derived aldehydes in barley leaves upon methyl jasmonate treatment. Eur. J. Biochem. 1999, 260, 885-895.
Fauconnier, M.-L.; Rojas-Beltran, J.; Delcarte, J.; Dejaeghere, F.; Marlier, M.; du Jardin, P. Lipoxygenase pathway and membrane permeability and composition during storage of potato tuberś (Solanum tuberosum L. cv. Bintjes and Désirée) in different conditions. Plant Biol. 2002, 4, 77-85.
Stumpe, M.; Carsjens, J.-G.; Stenzel, I.; Göbel, C.; Lang, I.; Pawlowski, K.; Hause, B.; Feussner, I. Lipid metabolism in arbuscular mycorrhizal roots of Medicago truncatula. Phytochemistry 2005, 66, 781-791.
Göbel, C.; Feussner, I.; Hamberg, M.; Rosahl, S. Oxylipin profiling in pathogen-infected potato leaves. Biochim. Biophys. Acta 2002, 1584, 55-64.
op den Camp, R. G. L.; Przybyla, D.; Ochsenbein, C.; Laloi, C.; Kim, C.; Danon, A.; Wagner, D.; Hideg, E.; Göbel, C.; Feussner, I.; Nater, M.; Apel, K. Rapid induction of distinct stress responses after the release of singlet oxygen in Arabidopsis. Plant Cell 2003, 15, 2320-2332.
Marco, A.; Navarro, J. L.; Flores, M. Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem. 2004, 84, 633-641.
Tandon, K. S.; Baldwin, E. A.; Shewfelt, R. L. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculenlum, Mill.) as affected by the medium evaluation. Postharvest Biol. Technol. 2000, 20, 261-268.
Petersen, M. A.; Poll, L.; Larsen, L. M. Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS. Food Chem. 1998, 61, 461-466.
Goodridge, C. F.; Beaudry, R. M.; Pestka, J. J.; Smith, D. M. Solid-phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils. J. Agric. Food Chem. 2003, 51, 4185-4190.
Gaillard, T.; Phillips, D. R. Lipoxygenase from potato tubers - Partial purification and properties of an enzyme that specifically oxygenates the 9-position of linoleic acid. Biochem. J. 1971, 124, 431-438.
Galliard, T. Lipids of potato tubers - Lipid and fatty acid composition of tubers from different varieties of potato. J. Sci. Food Agric. 1973, 24, 617-622.
Anthon, G. E.; Barrett, D. M. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes. Food Chem. 2003, 81, 275-279.
Garrote, R. L.; Silva, E. R.; Bertone, R. A.; Roa, R. D. Predicting the end point of a blanching process. Lebensm.-Wiss. Technol. 2004, 37, 309-315.
Liso, R.; De Gara, L.; Tommasi, F.; Arrigoni, O. Ascorbic acid requirement for increased peroxidase activity during potato tuber slice aging. FEBS Lett. 1985, 187, 141-145.
Labuza, T. P. Kinetics of lipid oxidation in foods. CRC Crit. Rev. Food Technol. 1971, 2, 355-404.
Caldelari, D.; Farmer, E. E. A rapid assay for the coupled cell free generation of oxylipins. Phytochemistry 1998, 47, 599-604.
Berger, S.; Weichert, H.; Porzel, A.; Wasternack, C.; Kühn, H.; Feussner, I. Enzymatic and nonenzymatic lipid peroxidation in leaf development. Biochim. Biophys. Acta 2001, 1533, 266-276.
Arctander, S., Ed. Perfume and Flavors Chemicals; Montclair: NJ, 1969.
