Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties.

ABSTRACT: Potato is the fourth-most important food crop around the world, and most of the potatoes are used for foodstuffs and starch products. The aim of this paper is to identify the volatile compounds and metabolites in potatoes with different processing properties. The results showed large differences of volatile and metabolite compounds such as 2,4-Heptadienal and rhoifolin in potatoes and indicated the potential regulations between volatile compounds and metabolites. Moreover, the differences in volatile and metabolite compounds were compared between fresh eating and processing type potatoes. Compared to process type potatoes, fresh eating potatoes contained a higher proportion of aldehyde and alcohol compounds, but being lower in hydrocarbon, furan, and ketone compounds. Moreover, the differe

SUBMITTER: Zhang W 

PROVIDER: S-EPMC11741029 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature