Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties
文献类型： 外文期刊
作者： Zhang, Wenyuan 1 ; Li, Liang 1 ; Zhao, Yaqi 1 ; Yang, Haixia 2 ; Zhang, Xuejie 1 ; Zhang, Zhanquan 1 ; Wang, Xue 3 ; Xu, Zhenzhen 3 ; Wang, Wanxing 1 ; Deng, Jianjun 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
3.Chinese Acad Agr Sci, Key Lab Agrofood Safety & Qual, Minist Agr & Rural Affairs, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China
关键词： Potato; Fresh eating; Food processing; Volatile compound; Metabolites
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： 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 different expressed metabolites were involved in the metabolism of amino acids, flavone and flavanol biosynthesis, and tryptophan metabolism. The Random forest showed that the fresh eating and processing type potatoes could be distinguished by the content of amino acids and phenols.
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