ArticleFood chemistry: X2025
Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Integrative Analysis of Nutritional Components, Differential Metabolites, and Endophytic Microbiota Reveals Flavor Determinants of Lushan Russet Potato.Foods (Basel, Switzerland) · 2025Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
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10 authors.
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Abstract
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.
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