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Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes

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Abstract

In this study, we systematically analyzed the nutritional quality and volatile aroma compounds of stir-fried shredded potatoes, which had higher dietary fiber and calcium contents than deep fat-fried and shallow-fried potatoes and an excellent essential amino acid composition. Compared with deep fat-fried and shallow-fried potatoes, stir-fried shredded potatoes had a lower fat content. Stir frying led to a reduction in protein, starch, mineral (P, Mg, K), and vitamin contents. Incomplete gelatinization of starch granules in stir-fried shredded potatoes may have resulted in less loss of resistant starch. Moreover, this processing method, which is used in Chinese households, effectively reduced the glycoalkaloid concentration. Further volatile aroma compound analysis identified a total of 74 volatile aroma compounds, including hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, esters, furans, ethers, and other compounds. 4-methyloctane, hexanal, α-phellandrene, γ-terpinene, o-cymene, diallyl disulfide, and linalool were the main flavor-contributing components.

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Acknowledgements

This work was supported by the National Key Research and Development Plan (2016YFD0401302-02, 2018YFF0213505), Chinese Agriculture Research System (CARS-10), the Modern Agricultural Industry Technology System of Gansu Province (GARS-03-P6), the National Agriculture Industry Standard Setting and Revision Program of China (2018-46).

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  1. Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, No.18, Tianshui Middle Road, 730000, Lanzhou, People’s Republic of China

    Yuci Zhao, Dan Xu & Gang Liu

  2. University of Chinese Academy of Sciences, 100049, Beijing, China

    Yuci Zhao, Dan Xu & Gang Liu

  3. Gansu Food Inspection and Research Institute, 730000, Lanzhou, China

    Xiaohua Wang

  4. Department of Public Health, Medical College, Qinghai University, 810008, Xining, China

    Wanjun Liao

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  1. Yuci Zhao
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Zhao, Y., Wang, X., Liao, W. et al. Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes. Am. J. Potato Res. 99, 191–205 (2022). https://doi.org/10.1007/s12230-022-09872-5

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