食品与机械2025，Vol.41Issue(10)：11-19,9.DOI:10.13652/j.spjx.1003.5788.2024.81122
熟化方式对胡陈马铃薯挥发性风味的影响
Effects of cooking methods on the volatile flavor of Huchen potato
摘要
Abstract
[Objective]To explore the effects of cooking methods on the differences in characteristic volatile compounds of Huchen potato,a nationally recognized geographical indication agricultural product.[Methods]Taking Huchen potato as the research subject,gas chromatography-ion mobility spectrometry(GC-IMS)combined with fingerprint analysis technology was used to explore the impact of four cooking methods on its volatile flavor substances.[Results]The volatile flavor substances of Huchen potato are mainly alcohols,aldehydes,and ketones.The four cooking methods caused significant differences in their characteristic volatile flavor components.Alcohol content ranked as steaming>pan-frying>roasting>deep-frying;aldehyde content ranked as pan-frying>deep-frying>roasting>steaming;ketone content ranked as roasting>steaming>deep-frying>pan-frying.Fingerprint analysis showed that compared with the other three cooking methods,pan-frying significantly enhanced the fruity aroma of Huchen potato.[Conclusion]GC-IMS combined with fingerprint analysis technology can effectively distinguish the differences in volatile flavor components of potatoes prepared by different cooking methods.关键词
马铃薯/熟化方式/气相色谱—离子迁移谱/风味/指纹图谱Key words
potatoes/cooking method/gas chromatography-ion mobility spectrometry/flavor/fingerprinting引用本文复制引用
陈新园,陈义,王茜,康孟利,凌建刚..熟化方式对胡陈马铃薯挥发性风味的影响[J].食品与机械,2025,41(10):11-19,9.基金项目
宁波市重点研发计划创新联合体项目(编号:2022H006) （编号:2022H006）
