Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes

To explore the volatile flavor compounds in different varieties (lines) of potatoes, volatile flavor substances were extracted, separated and identified by solid-phase microextraction and gas chromatography-mass spectrometry in 5 potato varieties (lines) common potato varieties (lines) GuiNongshu No. 1, Favorita, strains 25 and 46, and characteristic variety GuiCaishu No. 1, which were steamed for 35 min and matured, and the relative odor activity value (ROAV) was used for principal component analysis to establish the comprehensive evaluation model of flavor quality. The results showed that: GuiNongshu No. 1 and 46 had the most types of detected substances, with 32 species, Favorita had 27 species, and strains 25 had 17 species, all showed the most types of aldehydes, accounting for the total proportion of detected substances was also the highest. There were 21 kinds of detected substances in GuiCaishu No. 1, among which hydrocarbon substances were the largest, ester substances accounted for the highest proportion of total detected substances, followed by aldehydes; The key flavor substance (ROA≥1) of 46 was the most, up to 18 species, GuiNongshu No. 1 and Favorita had 14 species, GuiCaishu No. 1 and 25 had only 6 species, and the common key aroma substances to 5 potato varieties (lines) were four types, which were n-octanal, nonanal, n-decanal, and 2-pentylfuran; the principal component analysis results showed that the potato evaluation system could be characterized by two principal components, and the comprehensive ranking of flavor quality of different potato varieties from high to low was 46, GuiNongshu No. 1, Favorita, GuiCaishu No. 1 and 25. Comprehensive analysis shows that aldehydes are the main flavor substances of steamed potatoes, and 46 of the 5 potato varieties (lines) has the best overall flavor.