Effects of cooking methods on the volatile flavor of Huchen potato

Authors

CHEN Xinyuan, School of Food Science and Engineering , Ningbo University , Ningbo , Zhejiang 315832 , China ;Ningbo Academy of Agricultural Sciences , Ningbo , Zhejiang 315040 , China ;National Vegetable Processing Technology Research and Development Professional Center , Ningbo , Zhejiang 315040 , China
CHEN Yi, School of Food Science and Engineering , Ningbo University , Ningbo , Zhejiang 315832 , China
WANG Xi, School of Food Science and Engineering , Ningbo University , Ningbo , Zhejiang 315832 , China ;Ningbo Academy of Agricultural Sciences , Ningbo , Zhejiang 315040 , China ;National Vegetable Processing Technology Research and Development Professional Center , Ningbo , Zhejiang 315040 , China
KANG Mengli, Ningbo Academy of Agricultural Sciences , Ningbo , Zhejiang 315040 , China ;National Vegetable Processing Technology Research and Development Professional Center , Ningbo , Zhejiang 315040 , China
LING Jiangang, Ningbo Academy of Agricultural Sciences , Ningbo , Zhejiang 315040 , China ;National Vegetable Processing Technology Research and Development Professional Center , Ningbo , Zhejiang 315040 , ChinaFollow

Corresponding Author(s)

凌建刚（1973—），男，宁波市农业科学研究院研究员，博士。E-mail：nbnjg@zju.edu.cn

Abstract

[Objective] To explore the effects of cooking methods on the differences in characteristic volatile compounds of Huchen potato, a nationally recognized geographical indication agricultural product. [Methods] Taking Huchen potato as the research subject, gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis technology was used to explore the impact of four cooking methods on its volatile flavor substances. [Results] The volatile flavor substances of Huchen potato are mainly alcohols, aldehydes, and ketones. The four cooking methods caused significant differences in their characteristic volatile flavor components. Alcohol content ranked as steaming > pan-frying > roasting > deep-frying; aldehyde content ranked as pan-frying > deep-frying > roasting > steaming; ketone content ranked as roasting > steaming > deep-frying > pan-frying. Fingerprint analysis showed that compared with the other three cooking methods, pan-frying significantly enhanced the fruity aroma of Huchen potato. [Conclusion] GC-IMS combined with fingerprint analysis technology can effectively distinguish the differences in volatile flavor components of potatoes prepared by different cooking methods.

Publication Date

11-19-2025

First Page

11

Last Page

19

DOI

10.13652/j.spjx.1003.5788.2024.81122

Recommended Citation

Xinyuan, CHEN; Yi, CHEN; Xi, WANG; Mengli, KANG; and Jiangang, LING (2025) "Effects of cooking methods on the volatile flavor of Huchen potato," Food and Machinery: Vol. 41: Iss. 10, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2024.81122
Available at: https://www.ifoodmm.cn/journal/vol41/iss10/2

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