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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

文献类型： 外文期刊

作者： Jiang, Hong 1 ; Duan, Wensheng 1 ; Zhao, Yuci 1 ; Liu, Xiaofeng 2 ; Wen, Guohong 3 ; Zeng, Fankui 1 ; Liu, Gang 1 ;

作者机构： 1.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China

2.Lanzhou Univ Technol, Coll Life Sci & Engn, Lanzhou 730050, Peoples R China

3.Gansu Acad Agr Sci, Potato Res Inst, Lanzhou 730070, Peoples R China

关键词： steamed potatoes; varieties; volatile compounds; fingerprint; HS-GC-IMS

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 11 期

页码：

收录情况： SCI

摘要： The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.

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