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Acta Agronomica Sinica ›› 2025, Vol. 51 ›› Issue (5): 1409-1420.doi: 10.3724/SP.J.1006.2025.44139

• RESEARCH NOTES • Previous Articles    

Odor quality analysis of potato tuber after steaming and baking

XU Jie1(), XIA Lu-Lu1, TANG Zhen-San1, LI Wen-Li2, ZHAO Tian-Tian3, CHENG Li-Xiang1,*(), ZHANG Feng1,*()   

  1. 1College of Agriculture, Gansu Agricultural University / Gansu Provincial Key Laboratory of Arid Land Crop Science, Lanzhou 730070, Gansu, China
    2College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu, China
    3College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, Gansu, China
  • Received:2024-08-30 Accepted:2024-12-12 Online:2025-05-12 Published:2024-12-18
  • Contact: *E-mail:chenglx@gsau.edu.cn; E-mail: zhangf@gsau.edu.cn
  • Supported by:
    National Key Research and Development Program of China(2022YFD1602104);Gansu Province University Science and Research Innovation Platform(2024CXPT-01);Gansu Province Science and Technology Key Project(21ZD11NA009);Gansu Province Higher Education Industry Support Program(2023CYZC-44)

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Abstract:

The odor quality of potato tuber after processing is an important index to evaluate the quality of processed products. Analyzing odor quality of potato tuber after processing can not only improve the evaluation system of potato tuber flavor, but also provide a basis for breeding varieties with excellent flavor. In this study, the tubers of 20 potato varieties (lines) were used as materials, which were steamed at 110℃ and baked at 250℃. The volatile flavor compounds produced from these cured tubers were identified by the headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the correlation between volatile flavor components was analyzed. Combined with the sensory evaluation of odor quality, the relative odor activity value (ROAV) analysis, partial least squares-discriminant analysis (PLS-DA), and principal component analysis (PCA) were performed for volatile flavor compounds. After steaming at 110℃, the content of aldehydes was the highest among the volatile flavor components of 20 varieties (lines). The content of aldehydes was significantly positively correlated with pyrazines, and the content of esters was significantly negatively correlated with hydrocarbons. After baking at 250℃, the content of esters was the highest among the volatile flavor components of 20 varieties (lines). There was a significant positive correlation between aldehydes and furans, ketones and hydrocarbons, acids and other heterocycles, respectively. The content of ketones was significantly negatively correlated with furans, and the content of aldehydes was significantly negatively correlated with esters and ketones. After steaming, there were 39 key flavor substances with ROAV>1 in tubers. PLS-DA results indicated that these key flavor substances with VIP>1 included lauraldehyde, n-tetradecane, palmitic acid, phenylacetaldehyde, n-cetane, 2-amino-5-methylbenzoic acid, n-nonaldehyde, decylaldehyde, n-dodecane, n-octanaldehyde and p-xylene. Five principal components were extracted by PCA analysis, and the cumulative contribution rate reached 86.248%. After baking, there were 45 key flavor substances with ROAV>1 in tubers. PLS-DA results indicated that these key flavor substances with VIP>1 included n-cetane, n-nonaldehyde, capric aldehyde, n-tetracetane, palmitic acid, n-dodecane, lauraldehyde, benzaldehyde and geraniylacetone. Four principal components were extracted by PCA analysis, and the cumulative contribution rate reached 78.102%. The laural, phenylacetaldehyde, n-nononal, capric aldehyde, n-tetradecane, n-cetane, and palmitic acid were the markers of excellent odor quality of steamed potatoes. The benzaldehyde, n-nonyl aldehyde, capric aldehyde, lauryl aldehyde, n-tetradecane, n-cetane, palmitic acid, and geranyl acetone were the markers of excellent odor quality of baked potatoes. The potato varieties with excellent odor quality after steaming and baking were sante Malta, H0916, H0933, H0951, and Gannong milk sweet potato.

Key words: potato, steaming, baking, volatile flavor substance, odor quality

Table 1

Standard for sensory evaluation of potato odor quality"

评价标准
Evaluation criteria		 评分细则
Grading rules		 分值
Score value
差Worst 马铃薯固有香味较淡, 有异味且气味刺鼻
Potatoes are inherently light, smelly and pungent		 0-5
中Intermediate 有马铃薯固有香味且香味较淡, 有异味
It has the natural aroma of potato and the aroma is general, smelly		 6-10
良Good 有马铃薯固有香味且香味一般, 无异味
It has the natural aroma of potato and the aroma is general, no odor		 11-15
优Outstanding 有马铃薯固有香味且香味浓郁纯正, 无异味
It has the natural aroma of potato and the aroma is strong and pure, no odor		 16-20

Fig. 1

Total relative content and quantity of volatile flavor substances in potato tuber after steaming (A) and baking (B) Green represents steaming, orange represents baking."

Fig. 2

Correlation of volatile flavor compounds in potato tubers after steaming (A) and baking (B) Green represents steaming, orange represents baking; * indicates significant correlation at the 0.05 probability level."

Fig. 3

Sensory evaluation of odor quality of potato tubers after steaming (A) and baking (B) Green represents steaming, orange represents baking."

Fig. 4

Relative contents of volatile flavor substances in potato tubers after steaming (A) and baking (B) For detected substances not listed in the figure, the threshold value of the substance cannot be found. Green represents steaming, orange represents baking, and the darker the substance, the higher the relative content."

Fig. 5

Contribution of key flavor substances to potato tubers after steaming (A) and baking (B) Green represents steaming, orange represents baking, and the darker the substance, the greater its contribution to odor."

Fig. 6

VIP-value of volatile flavor substances after steaming (A) and baking (B) of potato tubers Green represents steaming, orange represents baking."

Table 2

Analysis of principal components of characteristic flavor substances in potato tuber after steaming"

主成分物质
Principal component material		 因子1
Factor 1		 因子2
Factor 2		 因子3
Factor 3		 因子4
Factor 4		 因子5
Factor 5
月桂醛Lauraldehyde 0.783 0.177 -0.079 0.191 -0.176
苯乙醛Phenylacetaldehyde -0.432 -0.603 0.400 0.087 0.408
正壬醛N-nonyl aldehyde 0.021 0.755 0.283 0.019 0.116
癸醛Capric aldehyde -0.142 0.063 -0.057 -0.035 0.958
正辛醛N-caprylic aldehyde 0.024 0.920 -0.064 0.174 0.019
正十六烷N-cetane -0.217 0.515 0.582 0.267 -0.250
正十四烷N-tetradecane 0.826 0.202 0.408 0.043 -0.043
正十二烷N-dodecane 0.008 0.025 0.961 0.012 0.011
对二甲苯P-xylene 0.783 0.177 -0.079 -0.519 -0.212
棕榈酸Palmitic acid -0.432 -0.603 0.400 -0.006 0.052
2-氨基-5-甲基苯甲酸2-Amino-5-methylbenzoic acid 0.021 0.755 0.283 0.961 -0.055
特征值Eigenvalue 3.246 2.666 1.452 1.088 1.034
贡献率Contribution rate (%) 29.511 24.238 13.204 9.892 9.404
累计贡献率Cumulative contribution rate (%) 29.511 53.749 66.953 76.844 86.248

Table 3

Principal component analysis of signature flavor substances in potato tuber after baking"

主成分物质
Principal component material		 因子1
Factor 1		 因子2
Factor 2		 因子3
Factor 3		 因子4
Factor 4
正壬醛N-nonyl aldehyde -0.324 0.772 -0.030 0.319
癸醛Capric aldehyde 0.134 0.790 0.110 -0.242
月桂醛Lauraldehyde 0.242 0.063 0.778 0.012
苯甲醛Benzaldehyde 0.129 -0.730 0.255 -0.061
正十六烷N-cetane 0.715 -0.255 0.514 0.223
正十四烷N-tetradecane 0.866 -0.074 -0.193 0.260
正十二烷N-dodecane 0.088 0.024 -0.011 0.943
棕榈酸Palmitic acid 0.813 -0.032 0.148 -0.442
香叶基丙酮Geranyl acetone -0.210 -0.171 0.787 -0.088
特征值Eigenvalue 2.748 1.566 1.430 1.285
贡献率Contribution rate (%) 30.534 17.397 15.893 14.278
累计贡献率Cumulative contribution rate (%) 30.534 47.931 63.824 78.102
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