关键词: 马铃薯, 蒸煮, 风味物质, 气相色谱-质谱

Abstract: In this study, the effect of boiling time on the flavor compounds of potato was investigated. The aroma constituents were extracted by solid-phase microextraction (SPME) and then analyzed by gas chromatography-mass spectrometry (GC-MS) combined with olfactometry. The results showed that 39, 26, 23, 21, 21 and 21 substances were detected in potato boiled for 30, 60, 90, 120, 150 and 180 min, respectively. With increasing cooking time, the yellowish color of potato became darker, accompanied by enhanced off-flavor. Meanwhile, the contents of hexanal, nonanal, trans-2-octenal, decanal, trans-2,4-heptenal, trans-2-nonenal, trans,trans-2,4-nonadienal, trans-2,4-decadienal and other substances, which contribute to the aroma of potato, were gradually decreased. The content of methyl thiopropanal, one of the characteristic flavor compounds of potato, was not changed significantly with extended cooking time. However, because of the reduction of other key flavor substances, methylthiopropanal enhanced the overall flavor of overcooked potato.

Key words: potato, cooking, flavor substances, GC-MS