Identification and Analysis of Characteristic Flavour Compounds in Baked Potato of Different Cultivars Based on HS-GC-IMS

In this study, the volatile flavour compounds of baked potatoes from different cultivars were identified and analysed via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) together with principal component analysis (PCA). Totally, 89 signal peaks were detected, and 64 compounds were identified and classified into 25 aldehydes, 14 alcohols, 11 ketones, 5 esters, 2 furans, 1 pyrazine and others. Based on the signal intensity of the identified compounds, topographic plots and fingerprints were established to investigate the differences caused by cultivars. The main compounds including aldehydes, alcohols, ketones, esters, furan and pyrazine varied with cultivars; they were more abundant in B5 and B6 cultivars. Moreover, PCA and fingerprint similarity analysis clearly showed that these samples are independent and distinguishable. Results also showed that the GC-IMS technique might be helpful and useful in the rapid detection of volatile compounds in cooked potatoes and provide support for the domestic and industrial products. The obtained information could serve for breeding projects of new varieties with specific flavour profiles which comply with consumer demand.