Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour

• Published in: Phytochemistry (Oxford) Vol. 71; no. 14; pp. 1765 - 1773
• Main Authors: Morris, Wayne L., Shepherd, Tom, Verrall, Susan R., McNicol, James W., Taylor, Mark A.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier Ltd 01-10-2010; Elsevier
• Subjects: Alkaloids - analysis; Amino Acids - analysis; Biological and medical sciences; Carbohydrates - analysis; Chemical constitution; Consumers; Flavour; Food Handling; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Molecular Structure; Plant physiology and development; Plant Tubers - chemistry; Potato; Quantitative descriptive analysis; Ribonucleotides - analysis; Sensation - physiology; Solanum tuberosum; Solanum tuberosum - chemistry; Solanum tuberosum - metabolism; Taste; Tuber; Umami; Volatile; Volatilization; Potato; Solanum tuberosum; Umami; Tuber; Quantitative descriptive analysis; Flavour; Volatile; Metabolite; Chemical structure; Volatiles; Dicotyledones; Angiospermae; Plant origin; Spermatophyta; Tuber plant; Solanaceae; Quantitative analysis
• ISSN: 0031-9422; 1873-3700
• DOI: 10.1016/j.phytochem.2010.07.003

The potato tuber volatile 2-methylbutanoic acid methyl ester correlates strongly with several sensory quality attributes.
Although the flavour of processed potatoes (
Solanum tuberosum L.) is important to consumers, the blend of volatile and non-volatile metabolites that impact on flavour attributes is not well-defined. Additionally, it is important to understand how potato flavour changes during storage. In this study, quantitative descriptive analysis of potato samples by a trained taste panel was undertaken, comparing tubers from
S. tuberosum group Phureja with those from
S. tuberosum group Tuberosum, both at harvest and following storage. The cooked tuber volatile profile was analysed by solid phase micro extraction followed by gas chromatography–mass spectrometry analysis in sub-samples of the tubers that were assessed by taste panels. A range of non-volatile metabolites including the major umami compounds, glycoalkaloids and sugars was also measured in tuber sub-samples. Correlation and principal component analyses revealed differences between the potato cultivars and storage conditions and demonstrated associations of metabolites with the different sensory attributes.