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

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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Bibliographic Details
Main Authors: Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Potato
Fresh eating
Food processing
Volatile compound
Metabolites
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010046
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