Abstract:

Potato plays an important role in people’s daily life and health. Potato flavor is a vital component of potato
quality, and it mainly consists of aroma, taste and texture. The aroma is always determined by volatile flavor compounds
such as pyrazine, heptaldehyde and hexanal. The taste of potato is mainly determined by non-volatile compounds such as
nucleotides and amino acids, and the texture is associated with dry matter content and starch content in potato. In addition,
potato flavor is highly related to the potato growing conditions and storage environment. This article mainly focuses on the
recent progress in understanding aroma, taste and texture of potato.

Key words: potato, flavor, volatile flavor compounds, texture