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中国主要马铃薯品种煮制风味特征分析
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作者单位:

西北农林科技大学食品科学与工程学院，陕西 杨凌 712100

作者简介:

通讯作者:

江昊（1986—），男，博士，教授，博士研究生导师，主要从事农产品加工研究。E-mail：jh1812@163.com

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国家自然科学基金面上项目（32072350）。

基金项目:

国家自然科学基金面上项目（32072350）。


Cooking Flavor Characteristics of Major Potato Cultivars in China
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College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

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    摘要:

    目的 研究不同品种马铃薯在煮制前后挥发性风味物质的变化，为马铃薯品质育种中的亲本选择和品种筛选提供理论依据与数据支撑。方法 以34种不同品种的马铃薯为试验对象，采用气相色谱-质谱联用技术（GC-MS）对其煮制前后的挥发性风味物质进行分析，并结合电子鼻检测，通过主成分分析（PCA）方法建立风味评价模型，探究主要风味成分及其品种特异性。结果 在新鲜马铃薯样品中共检测出50种挥发性成分，煮制后样品中检测出52种挥发性成分。PCA结果表明，不同品种马铃薯的风味差异明显，且热处理对风味成分种类与相对质量分数产生明显影响。电子鼻检测结果显示，‘Crop60’‘荷兰15号’‘大西洋’‘冀张薯’‘克新1号’‘尤金薯’和‘太和9号’新鲜马铃薯风味较强；而‘陇薯7号’‘云薯506号’‘太和6号’‘闽薯6号’和‘Caribou’在煮制后风味较强。结论 不同品种马铃薯的挥发性风味物质在煮制前后呈现出明显差异，部分品种风味特征突出，GC-MS结合电子鼻可有效辅助马铃薯品种筛选与品质育种。

    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.

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张倩茹,王鑫鑫,江昊.中国主要马铃薯品种煮制风味特征分析[J].食品与生物技术学报,2025,(4):135-149.

ZHANG Qianru, WANG Xinxin, JIANG Hao. Cooking Flavor Characteristics of Major Potato Cultivars in China[J]. Journal of Food Science and Biotechnology,2025,(4):135-149.

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  • 收稿日期:2022-08-03
  • 最后修改日期:2022-09-30
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  • 在线发布日期: 2025-08-06
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