In this paper, 15 kinds of potatoes in Enshi area were used as raw materials, using Shu-kang processing technology, and the volatile components of the products were determined by GC-MS and gas chromatography-ion mobility spectrometry (GC-IMS).Results showed that a total of 39 volatile components were identified by GC-MS method, mainly aldehydes, pyrazines, esters, and alkanes, and n101 had the highest total volatile flavor material content, followed by e7.Odor activity value analysis showed that nonanal, trans,trans-2,4-heptadienal, decanal, 2-ethyl-3,5-dimethylpyrazine, 2-amylfuran, and 4-hydroxy-3-methoxystyrene were characteristic flavor substances of potato made from Shu-kang potatoes.Cluster analysis revealed that the volatile components of e7, e11, and Mira were similar, primarily exhibiting floral and fatty aromas.The volatile components of e3 and e14 were also similar, and these types of Shu-kang potatoes showed an additional roasted aroma on the basis of floral and fatty aromas.A total of 46 volatile components were isolated and identified by GC-IMS, mainly aldehydes.Both fingerprint comparison and cluster analysis revealed that the volatile components of e7, e11, and Mira were similar, as were those of e3 and e14, which was consistent with the results of GC-MS.Through the above results, it could be seen that there are differences in the content of volatile components in different varieties of Shu-kang potatos, and the corresponding potato varieties could be selected according to the needs of processed products.
[1] 黄强,舒婷,刘小龙,等.马铃薯的营养价值概述[J].现代食品,2018, 24(16):58-59.
HUANG Q, SHU T, LIU X L, et al.Overview of the nutritional value of potato[J].Modern Food,2018, 24(16):58-59.
[2] 何贤用,杨松.马铃薯主粮化与马铃薯全粉及其生产线[J].食品工业科技,2015,36(24):378-379;384.
HE X Y, YANG S.Potato as a staple food,potato flour and its production line[J].Science and Technology of Food Industry,2015,36(24):378-379;384.
[3] 朱杰,宿秀丽,吴国文,等.不同品种马铃薯块茎品质的分析与评价[J].湖北农业科学,2020,59(24):41-44.
ZHU J, SU X L, WU G W, et al.Analysis and evaluation on tuber quality of different potato varieties[J].Hubei Agricultural Sciences,2020,59(24):41-44.
[4] 杨云任,张梦瑶,张克,等.马铃薯加工技术与多元化食品开发.马铃薯产业与大食物观(2024).哈尔滨:黑龙江科学技术出版社, 2024:123-128.
YANG Y R, ZHANG M Y, ZHANG K, et al. Potato processing technology and diversified food development.Potato industry and the big food view (2024).Harbin:Heilongjiang Science and Technology Press,2024:123-128.
[5] 夏兰欣, 周贵华, 王广, 等.GC-MS和GC-IMS分析食用油对熟炕马铃薯挥发性成分的影响[J].中国粮油学报, 2022, 37(12):236-245.
XIA L X, ZHOU G H, WANG G, et al.Conjoint analysis of effects of edible oil on volatile components of cooked Kang potatoes by GM-MS and GC-IMS[J].Journal of the Chinese Cereals and Oils Association,2022, 37(12):236-245.
[6] ULRICH D, HOBERG E, NEUGEBAUER W, et al.Investigation of the boiled potato flavor by human sensory and instrumental methods[J].American Journal of Potato Research, 2000, 77(2):111-117.
[7] DUCKHAM S C, DODSON A T, BAKKER J,et al.Volatile flavour components of baked potato flesh.A comparison of eleven potato cultivars[J].Die Nahrung, 2001, 45(5):317-323.
[8] 李凯峰,尹玉和,王琼,等.不同马铃薯品种挥发性风味成分及代谢产物相关性分析[J].中国农业科学,2021,54(4):792-803.
LI K F, YIN Y H, WANG Q, et al.Correlation analysis of volatile flavor components and metabolites among potato varieties[J].Scientia Agricultura Sinica,2021,54(4):792-803.
[9] 李求文,于斌武,钟育海,等.湖北恩施州率先推进马铃薯主粮化探索与建议[J].中国马铃薯,2017,31(4):246-251.
LI Q W, YU B W, ZHONG Y H, et al.Exploration and suggestion for accelerating potato as staple food in Enshi autonomous prefecture[J].Chinese Potato Journal,2017,31(4):246-251.
[10] JIN J Y, ZHAO M Y, ZHANG N, et al.Stable isotope signatures versus gas chromatography-ion mobility spectrometry to determine the geographical origin of Fujian Oolong tea (Camellia sinensis) samples[J].European Food Research and Technology, 2020, 246(5):955-964.
[11] 李凯峰,周远平,王琼,等.3种烹调方式下马铃薯风味化合物组分构成的品种间差异比较[J].食品科学,2020,41(20):159-166.
LI K F, ZHOU Y P, WANG Q, et al.Comparison of volatile components of six potato cultivars cooked by three different methods[J].Food Science,2020,41(20):159-166.
[12] CHEN Y, LI P, LIAO L Y, et al.Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS[J].Food Chemistry, 2021, 361:130055.
[13] 刘皓月,李萌,朱庆珍,等.3种萃取方法炸蒜油特征风味的比较分析[J].食品科学,2020,41(12):180-187.
LIU H Y, LI M, ZHU Q Z, et al.Comparison of three extraction methods used to determine the characteristic flavor of garlic frying oil[J].Food Science,2020,41(12):180-187.
[14] 张哲奇,臧明伍,张凯华,等.GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸体系挥发性风味物质的影响[J].食品科学,2020,41(12):166-172.
ZHANG Z Q, ZANG M W, ZHANG K H, et al.Effect of reheating on volatile constituents from linoleic acid-xylose-cysteine reaction system as analyzed by GC-MS and electronic nose[J].Food Science,2020,41(12):166-172.
[15] 李加双,张良,王晶,等.不同加热处理对豆腐风味和异黄酮含量的影响研究[J].食品研究与开发,2020,41(11):1-9.
LI J S, ZHANG L, WANG J, et al.Effects of different heating methods on flavor and isoflavone content of tofu[J].Food Research and Development,2020,41(11):1-9.
[16] 俞飞,周健,明红梅,等.机械化与传统酿造方式的浓香型原酒风味成分对比[J].食品与发酵工业, 2021, 47(23):233-239.
YU F, ZHOU J, MING H M, et al.Characteristics of flavor components in strong-flavor Baijiu fermented by mechanization and traditional methods[J].Food and Fermentation Industries,2021,47(23):233-239.
[17] HAUSCH B J, LORJAROENPHON Y, CADWALLADER K R.Flavor chemistry of lemon-lime carbonated beverages[J].Journal of Agricultural and Food Chemistry, 2015, 63(1):112-119.
[18] DUN Q, YAO L, DENG Z Y, et al.Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components[J].LWT, 2019, 112:107648.
[19] MA N, GUAN R, ZHAO R T, et al.GC-IMS-based preliminary analysis of volatile flavor compounds in Ejiao at different processing stages[J].Journal of Food Quality, 2022, 2022(1):3961593.
[20] HU X, WANG R R, GUO J J, et al.Changes in the volatile components of candied kumquats in different processing methodologies with headspace-gas chromatography-ion mobility spectrometry[J].Molecules, 2019, 24(17):3053.
[21] 汤酿,刘静宜,陈小爱,等.基于GC-MS和GC-IMS联用法分析不同采收期广佛手精油挥发性成分[J].食品科学,2021,42(16):193-202.
TANG N, LIU J Y, CHEN X A, et al.Analysis of volatile components in essential oil of fingered citrons Citrus medica L.var.sarcodactylis Swingle harvested in Guangdong Province at different times by GC-MS and GC-IMS[J].Food Science,2021,42(16):193-202.
[22] 林秀贤,夏兰欣,寇德正,等.基于代谢组学的Shu-kang马铃薯加工过程中挥发性成分变化[J].食品科学,2023,44(12):298-305.
LIN X X, XIA L X, KOU D Z, et al.Metabolomic analysis of changes in volatile components of half-boiled and pan-fried potatoes during processing[J].Food Science,2023,44(12):298-305.
