Abstract:Objective This study aimed to investigate the changes in volatile flavor compounds of different potato cultivars before and after cooking, providing theoretical support and data reference for parent selection and cultivar screening in potato quality breeding.Method Thirty-four potato cultivars were selected as experimental materials. The volatile flavor compounds of potatoes before and after cooking were analyzed by gas chromatography-mass spectrometry (GC-MS), complemented by electronic nose analysis. A flavor evaluation model was established by principal component analysis (PCA) to identify key flavor compounds and cultivar specificity.Result A total of 50 volatile compounds were identified in fresh potato samples, while 52 volatile compounds were detected in cooked samples. PCA results indicated evident differences in flavor profiles among cultivars, with thermal processing markedly affecting both the types and relative mass fractions of volatile compounds. Electronic nose analysis revealed that ‘Crop60’‘Dutch No.15’‘Atlantic’‘Jizhangshu’‘Kexin No.1’‘Youjinshu’ and ‘Taihe No.9’ exhibited stronger flavor profiles in the fresh state, while ‘Longshu No.7’‘Yunshu No.506’‘Taihe No.6’‘Minshu No.6’ and ‘Caribou’ exhibited stronger flavor profiles after cooking.Conclusion Distinct differences in volatile flavor profiles were observed among potato cultivars before and after cooking. Certain cultivars exhibited prominent flavor characteristics. The combined use of GC-MS and electronic nose can effectively assist potato cultivar screening and quality breeding.
