{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T18:28:20Z","timestamp":1778092100589,"version":"3.51.4"},"reference-count":45,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2023,6,2]],"date-time":"2023-06-02T00:00:00Z","timestamp":1685664000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences","award":["2021SYHZ0005"],"award-info":[{"award-number":["2021SYHZ0005"]}]},{"name":"High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences","award":["CARS-09"],"award-info":[{"award-number":["CARS-09"]}]},{"name":"High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences","award":["21ZD11NA002"],"award-info":[{"award-number":["21ZD11NA002"]}]},{"name":"High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences","award":["2020BBF03018"],"award-info":[{"award-number":["2020BBF03018"]}]},{"name":"China Agricultural Research System","award":["2021SYHZ0005"],"award-info":[{"award-number":["2021SYHZ0005"]}]},{"name":"China Agricultural Research System","award":["CARS-09"],"award-info":[{"award-number":["CARS-09"]}]},{"name":"China Agricultural Research System","award":["21ZD11NA002"],"award-info":[{"award-number":["21ZD11NA002"]}]},{"name":"China Agricultural Research System","award":["2020BBF03018"],"award-info":[{"award-number":["2020BBF03018"]}]},{"name":"Science and Technology Major Project of Gansu Province","award":["2021SYHZ0005"],"award-info":[{"award-number":["2021SYHZ0005"]}]},{"name":"Science and Technology Major Project of Gansu Province","award":["CARS-09"],"award-info":[{"award-number":["CARS-09"]}]},{"name":"Science and Technology Major Project of Gansu Province","award":["21ZD11NA002"],"award-info":[{"award-number":["21ZD11NA002"]}]},{"name":"Science and Technology Major Project of Gansu Province","award":["2020BBF03018"],"award-info":[{"award-number":["2020BBF03018"]}]},{"name":"Key Research and Development Plan of Ningxia Hui Autonomous Region","award":["2021SYHZ0005"],"award-info":[{"award-number":["2021SYHZ0005"]}]},{"name":"Key Research and Development Plan of Ningxia Hui Autonomous Region","award":["CARS-09"],"award-info":[{"award-number":["CARS-09"]}]},{"name":"Key Research and Development Plan of Ningxia Hui Autonomous Region","award":["21ZD11NA002"],"award-info":[{"award-number":["21ZD11NA002"]}]},{"name":"Key Research and Development Plan of Ningxia Hui Autonomous Region","award":["2020BBF03018"],"award-info":[{"award-number":["2020BBF03018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.<\/jats:p>","DOI":"10.3390\/foods12112252","type":"journal-article","created":{"date-parts":[[2023,6,2]],"date-time":"2023-06-02T10:08:41Z","timestamp":1685700521000},"page":"2252","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties"],"prefix":"10.3390","volume":"12","author":[{"given":"Hong","family":"Jiang","sequence":"first","affiliation":[{"name":"Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wensheng","family":"Duan","sequence":"additional","affiliation":[{"name":"Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China"},{"name":"College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuci","family":"Zhao","sequence":"additional","affiliation":[{"name":"Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaofeng","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Guohong","family":"Wen","sequence":"additional","affiliation":[{"name":"Potato Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4660-649X","authenticated-orcid":false,"given":"Fankui","family":"Zeng","sequence":"additional","affiliation":[{"name":"Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gang","family":"Liu","sequence":"additional","affiliation":[{"name":"Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,6,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1080\/10408398.2012.724479","article-title":"Potato production, usage, and nutrition\u2014A review","volume":"56","author":"Zaheer","year":"2016","journal-title":"Crit. Rev. Food Sci."},{"key":"ref_2","unstructured":"Singh, J., and Kaur, L. (2016). Advances in Potato Chemistry and Technology, Academic Press."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"430","DOI":"10.1007\/s12230-009-9098-7","article-title":"Endogenous components and tissue cell morphological traits of fresh potato tubers affect the flavor of steamed tubers","volume":"86","author":"Jitsuyama","year":"2009","journal-title":"Am. J. Potato Res."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1035","DOI":"10.1016\/j.lwt.2009.02.001","article-title":"Blanching of potato with superheated steam and hot water spray","volume":"42","author":"Sotome","year":"2009","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"69","DOI":"10.6090\/jarq.45.69","article-title":"Food processing and cooking with new heating system combining superheated steam and hot water spray","volume":"45","author":"Sotome","year":"2011","journal-title":"JARQ-Jpn. Agric. Res. Q."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1016\/j.foodchem.2012.10.145","article-title":"Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components","volume":"138","author":"Bentayeb","year":"2013","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"2376","DOI":"10.1007\/s12161-015-0129-3","article-title":"A novel method for determination of histamine in tuna fish by ion mobility spectrometry","volume":"8","author":"Cohen","year":"2015","journal-title":"Food Anal. Method."},{"key":"ref_8","unstructured":"Belitz, H.D., Grosch, W., and Schieberle, P. (2009). Food Chemistry, Springer. [4th ed.]."},{"key":"ref_9","first-page":"309","article-title":"The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components","volume":"59","author":"Dresow","year":"2009","journal-title":"Landbauforschung-vTI Agric. For. Res."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1002\/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4","article-title":"Volatile flavour components of baked potato flesh. A comparison of eleven potato varieties","volume":"45","author":"Duckham","year":"2001","journal-title":"Food\/Nahrung"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"5640","DOI":"10.1021\/jf011326+","article-title":"Effect of variety and storage time on the volatile flavor components of baked potato","volume":"50","author":"Duckham","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_12","unstructured":"Vreugdenhil, D. (2007). Potato Biology and Biotechnology: Advances and Perspectives, Elsevier."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1007\/s12230-018-09704-5","article-title":"Effects of cooking methods on nutritional content in potato tubers","volume":"96","author":"Jayanty","year":"2019","journal-title":"Am. J. Potato Res."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"116435","DOI":"10.1016\/j.trac.2021.116435","article-title":"Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products","volume":"144","author":"Gu","year":"2021","journal-title":"TrAC-Trend. Anal. Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"940","DOI":"10.1002\/mas.20308","article-title":"Ion spectrometric detection technologies for ultra-traces of explosives: A review","volume":"30","author":"Nousiainen","year":"2011","journal-title":"Mass. Spectrom. Rev."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Shvartsburg, A.A. (2010). Ion Mobility Spectrometry (IMS) and Mass Spectrometry, Pacific Northwest National Lab (PNNL). No. PNNL-SA-63433.","DOI":"10.1016\/B978-0-12-374413-5.00012-9"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"113358","DOI":"10.1016\/j.lwt.2022.113358","article-title":"An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods","volume":"161","author":"Sun","year":"2022","journal-title":"LWT"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1006\/fstl.2001.0819","article-title":"Comparison of the volatile components of eight cultivars of potato after microwave baking","volume":"35","author":"Bakker","year":"2002","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1080\/87559129.2019.1600538","article-title":"How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?","volume":"35","author":"Starowicz","year":"2019","journal-title":"Food Rev. Int."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1080","DOI":"10.1002\/jsfa.1148","article-title":"Comparison of the volatile components of two varieties of potato cooked by boiling, conventional baking and microwave baking","volume":"82","author":"Bakker","year":"2002","journal-title":"J. Sci. Food Agric."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1111\/jfpp.12595","article-title":"The aroma-active compound, acrylamide and ascorbic acid contents of pan-fried potato slices cooked by different temperature and time","volume":"40","author":"Lu","year":"2016","journal-title":"J. Food Process. Pres."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/j.foodchem.2009.04.135","article-title":"Investigation of off-odour and off-flavour development in boiled potatoes","volume":"118","author":"Blanda","year":"2010","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1016\/S0308-8146(97)00119-2","article-title":"Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS","volume":"61","author":"Petersen","year":"1998","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"128880","DOI":"10.1016\/j.foodchem.2020.128880","article-title":"HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu","volume":"346","author":"Yang","year":"2021","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"960","DOI":"10.1016\/j.foodres.2019.01.004","article-title":"A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatographyion mobility spectrometry","volume":"119","author":"Wang","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1002\/1097-0010(200102)81:3<311::AID-JSFA816>3.0.CO;2-B","article-title":"Cell wall compositions of raw and cooked corms of taro (Colocasia esculenta)","volume":"81","author":"Melton","year":"2001","journal-title":"J. Sci. Food Agric."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1016\/j.foodcont.2012.04.049","article-title":"The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules","volume":"28","author":"Rytel","year":"2012","journal-title":"Food Control"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1007\/BF02853738","article-title":"Investigation of the boiled potato flavor by human sensory and instrumental methods","volume":"77","author":"Ulrich","year":"2000","journal-title":"Am. J. Potato Res."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Capitain, C., and Weller, P. (2021). Non-targeted screening approaches for profiling of volatile organic compounds based on gas chromatography-ion mobility spectroscopy (GC-IMS) and machine learning. Molecules, 26.","DOI":"10.3390\/molecules26185457"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"108449","DOI":"10.1016\/j.meatsci.2021.108449","article-title":"Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC\u2013IMS)","volume":"175","author":"Wang","year":"2021","journal-title":"Meat Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"459","DOI":"10.5650\/jos.ess16015","article-title":"Fatty acids and bioactive lipids of potato cultivars: An overview","volume":"65","author":"Ramadan","year":"2016","journal-title":"J. Oleo Sci."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Raigond, P., Singh, B., Dutt, S., and Chakrabarti, S. (2020). Potato, Springer.","DOI":"10.1007\/978-981-15-7662-1"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"126379","DOI":"10.1016\/j.foodchem.2020.126379","article-title":"Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures","volume":"317","author":"Hwang","year":"2020","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1765","DOI":"10.1016\/j.phytochem.2010.07.003","article-title":"Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour","volume":"71","author":"Morris","year":"2010","journal-title":"Phytochemistry"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"111982","DOI":"10.1016\/j.lwt.2021.111982","article-title":"Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS, GC-olfactometry, odor activity values, and sensory analyses","volume":"150","author":"Yao","year":"2021","journal-title":"LWT"},{"key":"ref_36","first-page":"222","article-title":"Odor activity study on the aroma compounds of steamed sorghum","volume":"44","author":"Yang","year":"2018","journal-title":"Food Ferment. Ind."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.lwt.2004.11.010","article-title":"Effect of varieties, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes","volume":"39","author":"Thybo","year":"2006","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"903","DOI":"10.1111\/j.1365-2621.2001.tb15194.x","article-title":"Fat uptake in French fries as affected by different potato varieties and processing","volume":"66","author":"Fisk","year":"2001","journal-title":"J. Food Sci."},{"key":"ref_39","first-page":"202","article-title":"Analysis of characteristic aroma compounds in staemed sorghum","volume":"43","author":"Ni","year":"2017","journal-title":"Food Ferment. Ind."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"69","DOI":"10.3136\/fstr.26.69","article-title":"A case study of a typical potato flavoring based on aroma characteristic of purple potato","volume":"26","author":"Gu","year":"2020","journal-title":"Food Sci. Technol. Res."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1002\/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8","article-title":"Potent odorants of boiled potatoes","volume":"43","author":"Mutti","year":"1999","journal-title":"Nahrung\/Food"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1021\/bk-1979-0115.ch007","article-title":"Taste components of potatoes","volume":"115","author":"Solms","year":"1994","journal-title":"Food Taste Chem."},{"key":"ref_43","first-page":"1495","article-title":"A comprehensive quality system of six different varieties of mashed potatoes","volume":"26","author":"Wang","year":"2019","journal-title":"Int. Food Res. J."},{"key":"ref_44","unstructured":"Eriksson, E.L., Johansson, N., Kettaneh-Wold, D., Wold, S., Trygg, J., and Wikstrom, C. (2006). Multi-and Megavariate Data Analysis-Part 1: Basic Principles and Applications, Umetrics Academy. [2nd ed.]."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"5388","DOI":"10.1021\/acs.jafc.5b01576","article-title":"Classification of Chinese honeys according to their floral origins using elemental and stable isotopic compositions","volume":"63","author":"Wu","year":"2015","journal-title":"J. Agric. Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/11\/2252\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:48:12Z","timestamp":1760125692000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/11\/2252"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6,2]]},"references-count":45,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2023,6]]}},"alternative-id":["foods12112252"],"URL":"https:\/\/doi.org\/10.3390\/foods12112252","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,6,2]]}}}