Abstract
In this study, the volatile flavour compounds of baked potatoes from different cultivars were identified and analysed via headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) together with principal component analysis (PCA). Totally, 89 signal peaks were detected, and 64 compounds were identified and classified into 25 aldehydes, 14 alcohols, 11 ketones, 5 esters, 2 furans, 1 pyrazine and others. Based on the signal intensity of the identified compounds, topographic plots and fingerprints were established to investigate the differences caused by cultivars. The main compounds including aldehydes, alcohols, ketones, esters, furan and pyrazine varied with cultivars; they were more abundant in B5 and B6 cultivars. Moreover, PCA and fingerprint similarity analysis clearly showed that these samples are independent and distinguishable. Results also showed that the GC-IMS technique might be helpful and useful in the rapid detection of volatile compounds in cooked potatoes and provide support for the domestic and industrial products. The obtained information could serve for breeding projects of new varieties with specific flavour profiles which comply with consumer demand.
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All the authors declare that the data supporting the findings of this research are available within the article.
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Funding
This work was supported by the Special Fund Project for High-Tech Industrialization of Science and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences (2021SYHZ0005), and China Agricultural Research System (CARS-09), Gansu Province Science and Technology Plan Project (Special project of East-West cooperation) (23CXNJ0013) and Central Government Guiding Local Science and Technology Development Project in 2023 (YDZX2023029).
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W.S.D.: conceptualization, investigation, data curation and visualization. H.J.: conceptualization; methodology; investigation; writing, original draft; and writing, review and editing. X.F.L.: conceptualization. F.K.Z.: conceptualization and project administration. G.H.W.: project administration, resources and supervision. A.L.Z.: resources and supervision.
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Duan, Ws., Jiang, H., Liu, Xf. et al. Identification and Analysis of Characteristic Flavour Compounds in Baked Potato of Different Cultivars Based on HS-GC-IMS. Potato Res. (2023). https://doi.org/10.1007/s11540-023-09671-3
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DOI: https://doi.org/10.1007/s11540-023-09671-3