Analysis of Flavor in Potato by Headspace-Solid Phase Microextration-Gas Chromatography-Mass Spectrometry

Abstract:

The volatile compounds of potato were determined by headspace-solid phase microextration（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS）. More than 37 volatile compounds were identified including aldehydes，alcohols，furans，hydrocarbons，ketones，phenols，esters and methylthio compounds in fresh potato，potato puree steamed，and potato puree stored at 60 ℃ for 3 h. The hydrocarbons were the major volatiles including methyl cyclopentane（25.74%），n-hexane（5.86%），n-pentane（5.93%） in the fresh potatoes.The aldehydes were the main volatiles including hexanal（88.92%），valeraldehyde（3.437%），（Z）-2-heptenal（2.077%），nonanal（ 0.748%） in the potato puree steamed and potato puree stored at 60 ℃ for 3 h. and Hexanal（88.92%） was the dominant compound in the potato puree steamed and potato puree stored at 60 ℃ for 3 h.