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The complex chemistry of the simple spud

Baked, boiled or fried, potatoes are a staple of many people’s diets. But have you ever wondered why they taste the way they do? Simon Cotton highlights some of the key chemicals responsible for their odour and flavour

Simon Cotton

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This article links to the following topics in the AQA, Edexcel, OCR, WJEC, CCEA, SQA and IB Diploma exam specifications:

■ amines

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Previous

Shining light on the chemistry behind an aurora

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The pharmaceutical industry

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