Abstract: Using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), we detected the flavor components in potato tubers of the cultivars Hezuo 88, Dianshu 23, Dianshu 1412-T100, Dianshu 108, Dianshu 1217 and Qingshu 9 cooked by three different procedures, namely steam, air frying and traditional charcoal roasting. The effects of cooking methods and cultivars on the flavor compounds of potato tubers were investigated overall. The results showed that a total of 58 compounds were detected in all cooked samples. The content of aldehydes derived from lipid degradation was the highest in boiled potatoes while the content of pyrazines produced by the Maillard reaction was the highest in roasted potatoes, and the content of either class of compounds in air fried potatoes was between steamed and roasted potatoes. A total of 13 compounds with significant differences among cultivars were found. In Dianshu 23, the contents of 1-octanol and 2-methylfuran were significantly higher than those in the other varieties. In Qingshu 9, the content of methylthiopropanal was significantly higher than that in Hezuo 88. Qingshu 9 was more suitable for steam, Hezuo 88 for air frying, and the remaining cultivars including Dianshu 1412-T100 for traditional charcoal roasting due to the high pyrazine content.

Key words: potatoes; cooking methods; cultivars; flavor substances; gas chromatography-mass spectrometry; partial least squares-discrimination analysis