Analysis of volatile flavour compounds in different potato varieties and regions and the effect of soil elements on starch content.

ABSTRACT: This study aims to analyze the differences in flavor compounds of potatoes from various varieties and regions, as well as to explore the impact of soil elements on starch content in potatoes. Headspace solid-phase micro-extraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to identify volatile flavor compounds in 18 potatoes representing 4 different varieties from 5 different regions. The relative odor activity (rOAV) was utilized for principal component analysis to establish a comprehensive scoring model for potato volatile flavor compounds. In addition, the starch and amylose content of the potatoes were determined using enzymatic methods, and the correlation between soil elements and starch content in Dingxi potatoes was analyzed. The results indicated that the fl

SUBMITTER: Qin L 

PROVIDER: S-EPMC11626059 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature