Zhang Wenyuan, Li Liang, Zhao Yaqi, Yang Haixia, Zhang Xuejie, Zhang Zhanquan, Wang Xue, Xu Zhenzhen, Wang Wanxing, Deng Jianjun
State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem X. 2024 Dec 22;25:102116. doi: 10.1016/j.fochx.2024.102116. eCollection 2025 Jan.
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 volatile and metabolite compounds such as 2,4-Heptadienal and rhoifolin in potatoes and indicated the potential regulations between volatile compounds and metabolites. Moreover, the differences in volatile and metabolite compounds were compared between fresh eating and processing type potatoes. Compared to process type potatoes, fresh eating potatoes contained a higher proportion of aldehyde and alcohol compounds, but being lower in hydrocarbon, furan, and ketone compounds. Moreover, the different expressed metabolites were involved in the metabolism of amino acids, flavone and flavanol biosynthesis, and tryptophan metabolism. The Random forest showed that the fresh eating and processing type potatoes could be distinguished by the content of amino acids and phenols.
土豆是全球第四重要的粮食作物，并且大部分土豆被用于食品和淀粉产品。本文的目的是鉴定具有不同加工特性的土豆中的挥发性化合物和代谢物。结果显示，土豆中的挥发性和代谢物化合物（如2,4-庚二烯醛和根皮苷）存在很大差异，并表明了挥发性化合物和代谢物之间的潜在调控关系。此外，还比较了鲜食型和加工型土豆在挥发性和代谢物化合物方面的差异。与加工型土豆相比，鲜食型土豆中醛类和醇类化合物的比例更高，但烃类、呋喃类和酮类化合物的含量较低。此外，差异表达的代谢物参与了氨基酸代谢、黄酮和黄烷醇生物合成以及色氨酸代谢。随机森林分析表明，鲜食型和加工型土豆可以通过氨基酸和酚类的含量来区分。
