不同马铃薯品种挥发性风味成分及代谢产物相关性分析

doi:10.3864/j.issn.0578-1752.2021.04.011

Abstract

Abstract:

【Objective】 This paper was aimed to investigate the metabolic compounds related to the change rules of volatile flavour components and to find out the potential metabolic precursor of the volatile flavour components in potato, so as to providing references to the flavour and quality improvement of potatoes. 【Method】 The gas chromatography-mass spectrometry (GC-MS) was used for the non-target detection of the tuber metabolome and post-curing volatile flavour components in the potato varieties (lines), including as Qingshu No.9, Huasong No. 7, Xisen No. 6, Houqihong and Jizhangshu No.12, D545, and D7277.【Result】 There were 22 significantly different volatile flavour compounds between the varieties among 7 main cultivation varieties of potatoes, most of which were found with high content in Jizhangshu No.12, and relatively low content in Huasong No.7. The clustering analysis with the compounds detected could classify the 7 varieties into 2 groups with distinct intensity of typical flavour; in group 1, the fragrance of Huasong No.7 after the curing method of Hot-air fry might be denser; in group 2, the baking flavour of potatoes of the variety of Jizhangshu No.12 was the most obvious. 69 metabolic compoundswere detected through the non-target metabolism detection of the 7 varieties of tubers, including 19 compounds differing significantly between the 2 variety groups. The main metabolite was related to the volatile flavour compounds to a certain extent. Methionine, alanine, threonine and sucrose were significantly and positively correlated with the methional and 2-methylfuran; while the proline and isoserine were significantly and negatively correlated with the E, Z-2, 6-nonadienaldehyde and E, E-2, 4-decadienal. 【Conclusion】 The content change of volatile flavour compounds was affected by the varieties, and methionine, alanine, threonine and sucrose were the metabolic compounds that were most likely to influence the constitution of the typical flavour of potatoes. The correlation analysis results could provide references for seeking the potential metabolic pathways.

Key words: potato, hot-air frying, volatile flavor compounds, metabolic compounds, cluster analysis, correlation analysis

LI KaiFeng,YIN YuHe,WANG Qiong,LIN TuanRong,GUO HuaChun. Correlation Analysis of Volatile Flavor Components and Metabolites Among Potato Varieties[J].Scientia Agricultura Sinica, 2021, 54(4): 792-803.

Figures/Tables 7

Table 1

Different volatile compounds in seven potato varieties"

化合物 Compound	品种 Variety
化合物 Compound	希森6号 Xisen No.6	冀张薯12号 Jizhangshu No.12	后旗红 Houqihong	华颂7号 Huasong No.7	D548	D727	青薯9号 Qingshu No.9
反-2-癸烯醛（E）-2-Decenal	0.01±0.01A	0.08±0.02C	0.01±0.01A	—	0.03±0.01AB	0.04±0.02B	0.03±0.02AB
反-十二烯醛（E）-2-Dodecenal	0.03±0.01a	0.67±0.38b	0.27±0.14a	0.03±0.03a	0.13±0.01a	0.24±0.37a	0.09±0.02a
2-庚酮 2-Heptanone	0.06±0.02D	0.01±0.01A	0.01±0.01A	0.03±0.01C	0.01±0.01A	—	0.02±0.01AB
反-2-庚烯醛（E）-2-Heptenal	0.02±0.02A	2.03±1.07B	0.36±0.48A	0.04±0.03A	0.26±0.38A	0.25±0.27A	0.06±0.02A
反-2-辛烯醛（E）-2-Octenal	0.22±0.04a	0.75±0.36b	0.4±0.11ab	0.21±0.06a	0.41±0.09ab	0.55±0.29ab	0.19±0.16a
2-十一烯醛 2-Undecenal	0.03±0.01A	0.26±0.15B	0.07±0.03A	0.03±0.01A	0.08±0.03A	0.11±0.08A	0.06±0.01A
反,反-2,4-癸二烯醛（E,E）-2,4-Decadienal	2.12±0.49bc	1.08±1.28ab	2.95±0.16c	2.21±1.01bc	1.85±0.61abc	0.56±0.48a	2.54±0.28c
反,反-2,6-壬二烯醛（E,E）-2,6-Nonadienal	0.38±0.07AB	0.87±0.21CD	0.28±0.1A	0.32±0.07A	1.17±0.32D	0.78±0.29BCD	0.67±0.28ABC
反,顺-2,6-壬二烯醛（E,Z）-2,6-Nonadienal	0.06±0.02A	2.26±0.88B	0.16±0.1A	0.03±0.1A	0.72±0.65A	0.74±0.21A	0.08±0.03A
3-辛烯-2-酮 3-Octen-2-one	0.01±0.01a	0.03±0.01b	—	0.01±0.01a	0.02±0.01ab	0.01±0.01a	0.03±0.02b
3,5-辛二烯-2-醇 3,5-Octadien-2-ol	0.02±0.01A	0.22±0.15B	0.07±0.04A	0.01±0.01A	0.13±0.05AB	0.11±0.01A	0.04±0.02A
1-辛醇 1-Octanol	0.04±0.04A	0.33±0.17B	0.04±0.04A	0.09±0.02A	0.14±0.06A	0.16±0.04A	0.09±0.04A
苯乙醛Benzeneacetaldehyde	31.4±9.36a	66.11±19.06b	51.71±17.02ab	33.13±1.43a	66.54±19.91b	51.7±13.9ab	54.4±2ab
异戊醛3-Methylbutanal	7.26±4.18A	31.7±5.41B	12.48±3.32A	7.07±0.1A	10.54±3.42A	15.17±7.2A	9.81±0.22A
2-甲基呋喃2-Methylfuran	0.28±0.2A	7.41±5.09B	0.6±0.21A	0.12±0.04A	1.43±0.99A	2.18±1.4A	0.09±0.06A
2-甲基丙醛2-Methylpropanal	9.39±3.79A	148.69±77.63B	41.5±16.95A	14.52±2.22A	33.49±36.19A	52.79±21.74A	15.13±7.3A
2,6-二甲基吡嗪 2,6-Dimethylpyrazine	0.34±0.09a	2.25±1.84b	0.42±0.06a	0.24±0.01a	0.41±0.06a	0.54±0.1a	0.22±0.15a
2,3,5-三甲基吡嗪 2,3,5-Trimethylpyrazine	34.77±9.95c	21.08±13.76abc	28.52±4.03bc	27.26±7.55abc	16.69±4.49ab	12.77±7.07a	30.74±5.07bc
2,5-二甲基吡嗪 2,5-Dimethylpyrazine	103.87±33.75C	12.16±9.72A	28.64±49.61AB	74.26±13.02BC	5.27±4.32A	8.27±10.04A	43.43±43.43AB
甲硫基丙醛Methional	6.76±1.19AB	16.68±4.22D	8.5±0.8ABC	6.05±0.53A	12.71±5.92BCD	13.83±3.74CD	11.74±1.56ABCD
2-甲氧基苯酚 2-Methoxyphenol	0.52±0.19BC	0.25±0.1AB	0.73±0.38C	1.23±0.06D	0.14±0.05A	0.44±0.19ABC	2.25±0.17E
1,6-二甲基萘 1,6-Dimethylnaphthalene	—	0.03±0.02b	0.01±0.01a	0.01±0.01a	0.01±0.01a	0.01±0.01a	0.01±0.01a

Table 1

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Fig. 6

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Correlation Analysis of Volatile Flavor Components and Metabolites Among Potato Varieties

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