马铃薯芳香物质的初步研究.

[Objective] The present paper was conducted to detect the main volatile aromatic compounds in steamed potatoes tuber. [Method] Head space solid phase micmextraction (HS-SPME) and gas chromatography-mass spectrometer (GC-MS) were used for determination. [Result] The results showed that 43 volatile aroma compounds were detected from 46 steamed potatoes tuber including 14 aldehydes, 5 esters, 5 alcohols, 5 alkanes, 2 furan, 3 ketones, 7 benzenes and 2 other compounds. [Conclusion] Aldehydes were the main volatile aroma components of steamed potatoes, while benzaldehyde, 3-(methylthio) pmpionaldehyde, decanal, nonanal, hexanal and 2-pentylfuranis were the main compounds of steamed potatoes. It means that the types and relative contents of aroma compounds for different potato varieties have great differences. [ABSTRACT FROM AUTHOR]