作物学报2025，Vol.51Issue(5)：1409-1420,12.DOI:10.3724/SP.J.1006.2025.44139
马铃薯块茎蒸制和烘焙后嗅味品质分析
Odor quality analysis of potato tuber after steaming and baking
摘要
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 ma-terials,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 evalua-tion 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 ald℃e-hydes 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 w℃as 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,respec-tively.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%.Af-ter 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,benzalde-hyde 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 po-tato varieties with excellent odor quality after steaming and baking were sante Malta,H0916,H0933,H0951,and Gannong milk sweet potato.关键词
马铃薯/蒸制/烘焙/挥发性风味物质/嗅味品质Key words
potato/steaming/baking/volatile flavor substance/odor quality引用本文复制引用
徐杰,夏露露,唐振三,李文丽,赵甜甜,程李香,张峰..马铃薯块茎蒸制和烘焙后嗅味品质分析[J].作物学报,2025,51(5):1409-1420,12.基金项目
本研究由国家重点研发计划项目(2022YFD1602104),甘肃省高校科研创新平台(2024CXPT-01),甘肃省科技重大专项(21ZD11NA009)和甘肃省高等学校产业支撑计划项目(2023CYZC-44)资助. This study was supported by the National Key Research and Development Program of China(2022YFD1602104),the Gansu Province Uni-versity Science and Research Innovation Platform(2024CXPT-01),the Gansu Province Science and Technology Key Project(21ZD11NA009),and the Gansu Province Higher Education Industry Support Program(2023CYZC-44). （2022YFD1602104）
