Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010046 |
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| author | Wenyuan Zhang Liang Li Yaqi Zhao Haixia Yang Xuejie Zhang Zhanquan Zhang Xue Wang Zhenzhen Xu Wanxing Wang Jianjun Deng |
| author_facet | Wenyuan Zhang Liang Li Yaqi Zhao Haixia Yang Xuejie Zhang Zhanquan Zhang Xue Wang Zhenzhen Xu Wanxing Wang Jianjun Deng |
| author_sort | Wenyuan Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-618178206ea9452f916866f89c37b885 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-618178206ea9452f916866f89c37b8852025-02-12T05:32:01ZengElsevierFood Chemistry: X2590-15752025-01-0125102116Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing propertiesWenyuan Zhang0Liang Li1Yaqi Zhao2Haixia Yang3Xuejie Zhang4Zhanquan Zhang5Xue Wang6Zhenzhen Xu7Wanxing Wang8Jianjun Deng9State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Corresponding authors.State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2590157524010046PotatoFresh eatingFood processingVolatile compoundMetabolites |
| spellingShingle | Wenyuan Zhang Liang Li Yaqi Zhao Haixia Yang Xuejie Zhang Zhanquan Zhang Xue Wang Zhenzhen Xu Wanxing Wang Jianjun Deng Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties Food Chemistry: X Potato Fresh eating Food processing Volatile compound Metabolites |
| title | Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties |
| title_full | Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties |
| title_fullStr | Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties |
| title_full_unstemmed | Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties |
| title_short | Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties |
| title_sort | characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties |
| topic | Potato Fresh eating Food processing Volatile compound Metabolites |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010046 |
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