A method for evaluating the eating quality of potatoes

Abstract

The application provides a potato taste quality evaluation method, and belongs to the technical field of potato quality evaluation, and comprises the following steps: obtaining taste amino acids and volatile components of a plurality of to-be-detected potato samples, and performing screening to obtain screened taste amino acids and volatile components; performing principal component analysis on the screened taste amino acids and volatile components and corresponding nutritional quality indexes of the to-be-detected potato samples, and retaining principal component factors with eigenvalues greater than 1; performing spss analysis on the principal component factors to obtain scores of the corresponding principal component factors, calculating the scores of the principal component factors through a membership function to obtain a comprehensive score of potato taste quality; and screening potatoes with high taste quality according to the comprehensive score of potato taste quality.

Description

Technical Field

[0001] This invention belongs to the field of potato quality assessment technology, and in particular relates to a method for evaluating the taste quality of potatoes. Background Technology

[0002] The potato (Solanum tuberosum L.) is an annual herbaceous plant belonging to the Solanaceae family. Also known as potato, yam, and ground egg, it is the fourth largest food crop in my country after rice, corn, and wheat. Potatoes contain abundant carbohydrates, protein, dietary fiber, and trace elements, and can be used as a vegetable. Amino acids are the basic building blocks of protein and are also important nutrients and flavor compounds.

[0003] Potato flavor is a comprehensive evaluation of a food's texture, taste, and aroma. The perception of flavor is the result of a complex interaction between the consumer and the food's components. Potato flavor quality is closely related to quality indicators. Taste is primarily influenced by the types and amounts of flavor-enhancing amino acids, while aroma is formed by the combined effects of various volatile flavor compounds. The quality of potato flavor significantly impacts the long-term market acceptance of a potato variety.

[0004] Currently, over 300 volatile flavor compounds have been detected in potatoes, mainly including ketones, esters, aldehydes, furans, and pyrazines. Liu Guomin et al. used solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) to detect volatile compounds in five potato varieties (lines), and the results showed that aldehydes are the main flavor compounds in steamed potatoes.

[0005] Jiang Hong et al., in their study of volatile compounds in roasted potatoes, concluded that pyrazine compounds contribute most to potato flavor. Yu Shengda et al., using HS-SPME-GC-MS technology, detected that the main aroma components in purple potato powder were hexanal, nonanal, benzaldehyde, isovaleraldehyde, 2,5-dimethylpyrazine, and 2-n-pentylfuran. Meanwhile, Li Kaifeng et al. found that methionine, alanine, threonine, and sucrose in potato tubers may affect the taste quality of potatoes, indicating that tuber nutritional indicators are also related to taste quality. The formation of potato taste quality is influenced by factors such as different varieties, different production areas, and storage environments. Hu Tingyuan planted two potato varieties at different altitudes and measured their quality and taste indicators, finding that potatoes grown at higher altitudes had the best taste quality. Bough Ra et al. evaluated the correlation between flavor compounds and 15 potato varieties through sensory analysis and metabolite detection. They found that bitterness, other off-flavors, and mealy texture are closely related to potato varieties and can be improved through breeding methods.

[0006] However, current evaluations of potato taste primarily rely on single elements, failing to accurately and comprehensively assess potato taste quality and thus hindering the effective selection of new potato varieties with superior taste. Therefore, a method is needed to screen and identify new potato varieties with superior taste. Summary of the Invention

[0007] To address the problem that existing methods for evaluating potato taste quality are relatively limited and therefore cannot comprehensively and accurately assess the quality, thus affecting the selection of new high-quality potato varieties, this invention provides a method for evaluating potato taste quality.

[0008] To achieve the above objectives, the specific technical solution of the present invention is as follows.

[0009] A method for evaluating the taste quality of potatoes includes the following steps:

[0010] Flavor-enhancing amino acids and volatile components were obtained, and the flavor-enhancing amino acids and volatile components were screened to obtain the screened flavor-enhancing amino acids and volatile components.

[0011] Principal component analysis was performed on the screened flavor amino acids and volatile components along with nutritional quality indicators, retaining principal component factors with eigenvalues ​​greater than 1. Here, the eigenvalue is an indicator of the explanatory power of a principal component, representing the average number of original variables whose information can be explained by introducing that principal component. If the eigenvalue is less than 1, the explanatory power is less than directly introducing the original variables; therefore, eigenvalues ​​greater than 1 were used as the basis for principal component selection.

[0012] Principal component factors were analyzed using SPSS to obtain their scores. Membership functions were then used to calculate the overall score of potato taste quality. Potatoes with high taste quality were selected based on their overall taste quality score.

[0013] In a preferred embodiment, the specific process for screening the flavor amino acids and volatile components is as follows:

[0014] The flavor amino acids were screened by flavor activity value, and flavor amino acids with a flavor activity value greater than 1 were retained. When the flavor activity value is greater than 1, the flavor amino acid makes a significant contribution to the overall taste of potato, and the value is proportional to the contribution. Conversely, the contribution is not significant and cannot make a significant contribution to the taste.

[0015] The volatile components were matched with the NIST spectral library, and volatile components with a matching degree greater than 80% were retained. Then, they were screened by relative odor activity value, and volatile components with a relative odor activity value of 1 were retained.

[0016] In a preferred embodiment, the principal component factors include dry matter content, starch content, protein content, glutamic acid, aspartic acid, lysine, 3-methylbutanal, hexanal, benzaldehyde, methylthiopropional, and propional.

[0017] In a preferred embodiment, the membership function is formulated as follows:

[0018] U(X j )=(X j -X min ) / (X max -X min );

[0019] In the formula, U(X) j ) represents the membership function value of the principal component factor; Xj represents the score of the principal component factor; X min X represents the minimum score of the principal component factor. max This represents the maximum score of the main component factor. The average score is calculated by summing the membership values ​​of each indicator for the potato variety. A higher average membership value indicates better overall potato eating quality.

[0020] In a preferred embodiment, the formula for calculating the flavor activity value is as follows:

[0021] TAV = C / T

[0022] In the formula: TAV is the flavor activity value; C is the absolute mass fraction of flavor amino acids, mg / 100g; T is the threshold of flavor amino acids, mg / 100g.

[0023] In a preferred embodiment, the formula for calculating the relative odor activity value is as follows:

[0024] ROAV = C / C max ×T max / T×100

[0025] Where: ROAV is the relative odor activity value; T is the threshold of volatile flavor compounds; T max The threshold corresponding to the volatile flavor compound that contributes the most; C is the relative content of the volatile flavor compound, C max The relative content of the volatile flavor compounds that contribute the most.

[0026] In a preferred embodiment, the nutritional quality indicators include dry matter content, starch content, and protein content.

[0027] The dry matter content was obtained by direct drying; the starch content was determined by acid hydrolysis, and the protein content was determined by spectrophotometry.

[0028] In a preferred embodiment, the flavor-enhancing amino acids include: bitter amino acids, sweet amino acids, and umami amino acids. The amino acid content is determined using an amino acid analyzer.

[0029] In a preferred embodiment, the bitter amino acids are: valine, methionine, leucine, and arginine;

[0030] The sweet amino acids are: glycine, alanine, serine, threonine, histidine, and proline;

[0031] The umami amino acids are: lysine, glutamic acid, and aspartic acid.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] (1) This invention involves screening the nutritional quality indicators, flavor amino acids, and volatile components of potatoes, obtaining potato taste quality evaluation indicators based on principal component analysis, standardizing these indicators, and then using membership functions to obtain a comprehensive score for potato taste quality. The evaluation method in this invention can comprehensively and accurately evaluate potato taste, identify potatoes with superior taste, provide an evaluation basis for breeding new varieties with superior taste, and select the best potato lines with the best taste.

[0034] (2) This invention uses flavor activity value and relative odor activity value to screen flavor amino acids and volatile components respectively, which can effectively screen out flavor amino acids and volatile components that contribute the most to the taste of potatoes, and thus establish a potato taste quality evaluation index that can more comprehensively reflect the taste quality of potatoes. Attached Figure Description

[0035] Figure 1 This is a diagram showing the content of flavor-enhancing amino acids in the new potato strain and its parent potato strain, as described in this invention.

[0036] Figure 2 This is a total ion chromatogram of the new potato variety and the parent potato in an embodiment of the present invention. Detailed Implementation

[0037] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0038] Unless otherwise specified, the experimental methods described in the following embodiments are conventional methods; unless otherwise specified, the reagents and materials are commercially available.

[0039] 1. Materials and Methods

[0040] 1.1 Test Materials

[0041] Based on the principle of parental selection that involves significant genetic differences between the two parents and complementary advantages and disadvantages, the potato team initially conducted field hybridization using "Minfenghong" as the female parent and "476" as the male parent. After multiple generations of clonal screening, three new lines were obtained: "Minfenghong×4768-1", "Minfenghong×4768-5" and "Minfenghong×4768-12". All experimental materials were provided by Shanxi Pengbo Agricultural Technology Co., Ltd.

[0042] 1.2 Experimental Design

[0043] This experiment was conducted in the experimental field of Shanxi Pengbo Agricultural Technology Co., Ltd., Zuoyun County, Datong City, Shanxi Province. A randomized block design was adopted, with three replicates for each material. Each plot was 6m long, 4m wide, and had an area of ​​24m². 2 The experimental materials were sown on May 1, 2022, with a plant spacing of 40cm × 60cm and a planting depth of about 10cm. They were harvested around September 29. After harvesting, the tubers were stored in a cool, well-ventilated warehouse.

[0044] 2. Determination of relevant indicators of potato taste quality

[0045] 2.1 Determination of the nutritional quality of potatoes

[0046] Mature tubers were selected and their quality was determined. Dry matter content was determined using the direct drying method; starch content was determined by acid hydrolysis; protein content was determined by spectrophotometry; and amino acid content was determined using an amino acid analyzer. Analysis of variance was performed on the quality indicators of five potato varieties (lines), and the results of multiple comparisons are shown in Table 1. The dry matter content ranged from 18.77% to 23.29%, with an average of 20.39% and a coefficient of variation of 9.58%. The new line “Minfenghong×4768-5” had the highest dry matter content at 23.29%, significantly higher than its parent. The dry matter content of “Minfenghong×4768-1” and “Minfenghong×4768-12” was significantly lower than that of the maternal parent “Minfenghong”, but no different from that of the paternal parent “476”. The dry matter content of “Minfenghong×4768-12” was the lowest, at only 18.77%.

[0047] The starch content ranged from 12.30% to 17.86%, with an average of 14.70% and a coefficient of variation of 16.16%. The starch content of the new lines “Minfenghong×4768-1” and “Minfenghong×4768-12” was significantly higher than that of the male parent and no different from that of the female parent; the starch content of the new line “Minfenghong×4768-5” was the highest, at 17.86%, which was significantly higher than that of the parent.

[0048] The protein content of the three new strains ranged from 2.32% to 3.76%, with an average of 2.72% and a coefficient of variation of 25.47%. The new strain “Minfenghong×4768-1” had the highest protein content at 3.76%, significantly higher than its parents; “Minfenghong×4768-5” and “Minfenghong×4768-12” showed no difference from their parents.

[0049] Table 1. Quality differences between new potato varieties and their parents

[0050] variety Dry matter content (%) Starch content (%) Protein content (%) Minfeng Red 21.59±1.03b 12.86±2.23bc 2.32±0.76b 476 18.82±1.02c 12.30±1.33c 2.37±0.39b Minfeng Red ×4768-1 19.50±0.80c 15.17±0.61ab 3.76±0.12a Minfeng Red × 4768-5 23.29±0.43a 17.86±1.42a 2.76±0.18b Minfeng Red × 4768-12 18.77±0.46c 15.31±0.92ab 2.40±0.63b

[0051] 2.2 Analysis of Amino Acids for Potato Flavor

[0052] 1) The flavor compounds of the new varieties and their parents were detected by gas chromatography-mass spectrometry (GC-MS). Three fresh potatoes (approximately 100g each) were selected from each variety (line) and steamed for 35 minutes. The cooked potatoes were mashed into a paste and mixed thoroughly. 3g of the mixture was placed in a 10mL extraction bottle and sealed for later use. Each variety (line) was repeated three times. The specific analytical steps are as follows:

[0053] SPME procedure: Preheat the sample vial containing the sample in a 40℃ constant temperature water bath for 25 min, insert the extraction head into the vial for 1 h of adsorption, remove the extraction head and insert it into the GC-MS injection port for 10 min of analysis.

[0054] GC-MS analytical chromatographic conditions:

[0055] The chromatographic column was an OV 1701 column (60m × 0.25mm × 0.5μm); the initial temperature was 70℃, held for 10 min, then increased to 100℃ at 2.0℃ / min, followed by increasing to 220℃ at 5.0℃ / min, and held for 5 min; the injection port temperature was 250℃; the carrier gas was He, with a flow rate of 1 mL / min; and the split ratio was 10:1.

[0056] Mass spectrometry conditions: ionization mode EI, electron energy 70 eV, ion source temperature 230℃, quadrupole temperature 150℃; mass scan range 50–450 m / z.

[0057] GC-MS analysis revealed a total of 64 volatile compounds in five potato varieties (lines), as shown in Table 2. The main volatile compounds were hydrocarbons and aldehydes, with smaller amounts of alcohols, aldehydes, esters, and furans. Table 2 shows the detection of 5 aldehydes, 12 alcohols, 1 ketone, 13 esters, 29 hydrocarbons, 1 furan, and 3 amines. The variety "Minfenghong×4768-5" had the most volatile flavor compounds (29), higher than its parent, followed by "Minfenghong" with 26. The variety with the fewest detected compounds was "476," with only 22.

[0058] The new variety "Minfeng Red × 4768-5" showed the most types of aldehydes (4 kinds), while "Minfeng Red × 4768-1" had the highest aldehyde content (43.66%). "Minfeng Red × 4768-5" had the highest alcohol content (10.75%). "476" showed the most types of volatile substances (7 kinds). "Minfeng Red × 4768-12" showed the most types of lipids (7 kinds); "Minfeng Red × 4768-5" had the highest lipid content (4.28%). The total ion chromatogram for the new variety "Minfeng Red × 4768-5" is shown below. Figure 2 .

[0059] All five varieties (lines) contain 2-methylbutyraldehyde and benzaldehyde. 2-Methylbutyraldehyde has a slightly sweet fruity flavor, while benzaldehyde has a sweet taste, both contributing significantly to the formation of potato flavor characteristics. The new line "Minfenghong × 4768-1" contains methylthiopropionaldehyde, giving it a strong potato flavor, which is absent in both parents. "476" and "Minfenghong × 4768-5" contain benzyl alcohol, giving them floral, citrus, and fruity aromas, while "Minfenghong × 4768-1" contains 1-pentanol, giving it a potato aroma.

[0060] Table 2. Relative content of volatile flavor compounds in the new strain and its parents.

[0061]

[0062]

[0063]

[0064]

[0065]

[0066] Note: "-" indicates that it was not detected.

[0067] 2) ROVA analysis of volatile flavor compounds

[0068] A variety of volatile aroma compounds were detected in 5 potato varieties (lines), but only a small part of them play a key role in potato flavor, while the rest play modifying and synergistic roles. The contribution of volatile flavor compounds to potato flavor is determined by their relative content and aroma threshold, and the aroma threshold is the minimum detectable odor value. It is generally accepted that when the ROVA of a volatile compound is greater than 1, the compound makes an important contribution to the aroma; when 0.1 < ROVA < 1, it only has a certain modifying effect; when ROVA < 0.1, its contribution to the aroma of the material is small. The aroma thresholds of volatile flavor compounds were queried with reference to relevant literature, and the ROVA values of 5 potato varieties (lines) were calculated and shown in Table 4. Among the volatile compounds of "Minfenghong" and "Minfenghong × 4768-12", hexanal has the highest content and makes the greatest contribution to the aroma of the materials, so the ROVA of hexanal is defined max =100; among the volatile compounds of "Minfenghong × 4768-1" and "Minfenghong × 4768-5", benzaldehyde has the highest content and makes the greatest contribution to the aroma of the materials, so the ROVA of benzaldehyde is defined max =100; among the volatile compounds of "476", benzyl alcohol has the highest content and makes the greatest contribution to the aroma of the material, so the ROVA of benzyl alcohol is defined max =100.

[0069] As can be seen from Table 3, "Minfenghong × 4768-5" has the most key aroma compounds, reaching 9 kinds, while the other four materials all have 7 kinds. Among all the key aroma compounds, 3-methylbutyraldehyde, hexanal, benzaldehyde, 2-(methylthio)propionaldehyde, propionaldehyde, 1-pentene, 3-hexenyl butyrate, toluene, 2-pentylfuran and acetamide have relatively low aroma thresholds, with ROVA values all greater than 1, which have a great impact on the aroma of the 5 potato varieties (lines) and belong to the key aroma compounds. 2-ethylhexanol, benzyl alcohol, 1-pentanol, ethanol, 1-butanol, 2-butanone, eicosane and hexadecane have relatively high aroma thresholds, with ROVA values between 0.1 and 1, which have a certain modifying effect on the formation of the aroma of the materials. 3-methylbutyraldehyde and benzaldehyde are the common key aroma compounds of the 5 varieties (lines), giving them almond and fruity aromas.

[0070] Table 3 Aroma thresholds and ROVA values of volatile aroma compounds in new lines and their parents

[0071]

[0072]

[0073]

[0074] 2.3 Flavor amino acids of new potato lines and their parents

[0075] 1) Differences in the side chain structure of amino acids result in different flavors, and differences in amino acid content affect the flavor of potatoes. Flavor amino acids can be divided into four categories according to their taste: bitter amino acids (valine, methionine, leucine, and arginine), sweet amino acids (glycine, alanine, serine, threonine, histidine, and proline), and umami amino acids (lysine, glutamic acid, and aspartic acid).

[0076] Depend on Figure 1 It was found that the content of flavor amino acids differed significantly between the new lines and their parents. In terms of total content, umami amino acids were the highest, followed by sweet amino acids and bitter amino acids, indicating that the taste of the tested potatoes is mainly influenced by umami amino acids. The contents of umami amino acids, sweet amino acids, and bitter amino acids in the three new lines were all higher than those in their parent, "476". "Minfenghong × 4768-12" had the highest umami amino acid content at 5006.66 mol / L. "476" had the lowest contents of umami amino acids, sweet amino acids, and bitter amino acids. "Minfenghong" had the highest contents of sweet amino acids and bitter amino acids, at 2092.66 mol / L, 1736.99 mol / L, and 907.33 mol / L, respectively.

[0077] 2) TVA is the taste activity value, which is an indicator for evaluating the contribution of amino acids to the taste of food. When the TVA value is greater than 1, the taste substances have a significant contribution to the overall taste of the sample, and the value is proportional to the contribution. Conversely, the contribution is not significant and cannot significantly contribute to the taste.

[0078] Table 4 shows the TVA values ​​of amino acids in the new strain and its parents. Overall, the TVA values ​​of umami amino acids are all greater than 1, with aspartic acid and glutamic acid having the highest contents. Comparing the TVA values ​​of glutamic acid and aspartic acid, it can be seen that glutamic acid has the greatest impact on flavor, followed by aspartic acid, indicating that umami amino acids contribute the most to the flavor of potatoes. The TVA values ​​of histidine (a sweet amino acid) and valine and arginine (a bitter amino acid) are all greater than 1, also affecting the flavor of potatoes. Table 6 shows that strain 476 has the highest total TVA values ​​for umami amino acids, sweet amino acids, and bitter amino acids, at 17.33, 3.48, and 5.01, respectively. This is followed by "Minfenghong × 4768-12," with values ​​of 16.02, 3.26, and 4.78, respectively, higher than the parent strain "Minfenghong."

[0079] Table 4. TVA Values ​​of New Varieties and Parent Products

[0080]

[0081]

[0082] 2.4 Comprehensive evaluation of the taste quality of new potato varieties and their parent lines

[0083] 2.4.1 Principal Component Analysis of Taste Quality of New Potato Varieties and Parent Lines

[0084] Potato quality indicators, flavor amino acids, and volatile flavor compounds show varying degrees of correlation with taste quality. Eleven indicators—quality indicators, umami amino acids, and volatile flavor compounds (3-methyl-butanal, hexanal, benzaldehyde, methylthiopropional, and propional)—were selected, and principal component analysis (PCA) was used to comprehensively evaluate the taste quality of new potato varieties. Using SPSS software, the potato taste quality data with multiple variables was transformed into only three representative principal component factors through dimensionality reduction to better reflect the sample situation. Analysis of the potato taste quality indicators was conducted, using eigenvalues ​​greater than 1.0 as the screening criterion for principal component factors. The top three principal component factors were extracted, with a cumulative contribution rate of 86.563%, which can effectively summarize most of the information of the 11 indicators for each trait. The results are shown in Table 5. The first principal component factor contributed 40.017%, with starch having a relatively large eigenvector; the second principal component factor contributed 26.586%, with methylthiopropionaldehyde having a relatively large eigenvector; and the third principal component factor contributed 19.960%, with glutamic acid having a relatively large eigenvector.

[0085] Table 5 Principal component analysis of each component

[0086]

[0087]

[0088] 2.4.2 Membership function analysis of the taste quality of new potato lines and their parents

[0089] Eleven principal component factors of five potato materials were analyzed using SPSS. The scores of three principal component factors for each variety (line) were obtained. Membership function analysis was performed on the five varieties (lines) to calculate the comprehensive score, and then the overall eating quality was comprehensively evaluated. The results are shown in Table 6. The new line “Minfenghong×4768-5” had the best eating quality with a comprehensive score of 0.831.

[0090] The specific process of membership function analysis is as follows:

[0091] U(X j )=(X j -X min ) / (X max -X min );

[0092] In the formula, U(X) j ) represents the membership function value of the principal component factor; Xj represents the score of the principal component factor; X min X represents the minimum score of the principal component factor. maxThis represents the maximum score of the principal component factor.

[0093] Table 6 Membership function values ​​of comprehensive indicators for new strains and parent lines

[0094]

[0095]

[0096] 2.5 Results Analysis

[0097] Taste refers to the flavor perceived by the mouth and tongue when tasting food, and the aroma perceived by the nose. Potato taste quality refers to the flavor, texture, and other characteristics experienced when eating potatoes under certain conditions. Studies on potato taste have shown that quality traits such as starch, protein, and dietary fiber all affect potato taste. This invention, through principal component analysis of taste quality, found that potato starch has a significant impact on taste quality. Among the new varieties, "Minfenghong×4768-5" has the highest starch content (17.86%) and also the highest overall taste score. Amino acids are the basic building blocks of proteins. The types and contents of amino acids in potatoes are important indicators for evaluating their nutritional quality and sensory flavor, and are also closely related to the taste of food. This invention determined 16 flavor-enhancing amino acids in potatoes, with contents ranging from 36 mol / L to 3091 mol / L. The '476' and 'Minfenghong×4768-12' varieties have the highest content of umami amino acids and TVA values, contributing the most to the flavor of potatoes; therefore, umami is the primary flavor of potatoes. This invention determined the volatile compounds in five potato varieties (lines) after steaming. 'Minfenghong×4768-5' had the most key aroma compounds, totaling nine, with the most types of aldehydes detected, including 3-methylbutanal, hexanal, benzaldehyde, and propionaldehyde, which impart floral, almond, herbal, and fruity aromas. The new lines 'Minfenghong×4768-1' and 'Minfenghong×4768-12' have seven key aroma compounds, with higher aldehyde content, significantly impacting flavor. Statistical analysis of the volatile flavor compounds in the five potato varieties (lines) revealed that the highest content of hexanal, benzaldehyde, methylthiopropionaldehyde, benzyl alcohol, n-hexane, and docosane indicates that aldehydes are the main substances responsible for potato flavor. Hexanal, benzaldehyde, and methylthiopropional have relatively low threshold values ​​and contribute the most to potato flavor.

[0098] In summary, the starch content of potatoes significantly affects their flavor quality. The content of umami amino acids is closely related to the taste of potatoes. Among the volatile components, methylbutyraldehyde, methylthiopropionaldehyde, propionaldehyde, and hexanal have low aroma thresholds and play a major role in the aroma of potatoes. Based on comprehensive evaluation, the new variety "Minfenghong×4768-5" achieved the highest overall score and exhibited the best flavor quality. Potato quality indicators, umami amino acids, and volatile flavor compounds can all be used as evaluation indicators for flavor quality.

[0099] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for evaluating the eating quality of potatoes, characterized in that, Includes the following steps: The flavor amino acids and volatile components of multiple potato samples to be tested were obtained and screened to obtain the screened flavor amino acids and volatile components. Principal component analysis was performed on the screened flavor amino acids and volatile components with the corresponding nutritional quality indicators of the potato samples to be tested, and principal component factors with eigenvalues ​​greater than 1 were retained. Principal component factors were analyzed using SPSS to obtain their scores. Membership functions were then used to calculate the overall score of potato taste quality. Potatoes with high taste quality were selected based on their overall taste quality score.

2. The method for evaluating the taste quality of potatoes according to claim 1, characterized in that, The specific process for screening the flavor-enhancing amino acids and volatile components is as follows: Calculate the flavor activity values ​​of flavor amino acids and retain flavor amino acids with flavor activity values ​​greater than 1; The volatile components were matched with the NIST spectral library, and volatile components with a matching degree greater than 80% were retained. The relative odor activity value was calculated, and volatile components with a relative odor activity value of 1 were retained.

3. The method for evaluating the taste quality of potatoes according to claim 1, characterized in that, The principal component factors are dry matter, starch, protein, glutamic acid, aspartic acid, lysine, 3-methyl-butanal, hexanal, benzaldehyde, methylthiopropional, and propional.

4. The method for evaluating the taste quality of potatoes according to claim 1, characterized in that, The formula for the membership function is as follows: U(X j )=(X j -X min ) / (X max -X min ); In the formula, U(X) j ) represents the membership function value of the principal component factor; X j X represents the score of the principal component factor; min X represents the minimum score of the principal component factor; max This represents the maximum score of the principal component factor.

5. The method for evaluating the taste quality of potatoes according to claim 2, characterized in that, The formula for calculating the flavor activity value is as follows: TAV = C / T In the formula: TAV is the flavor activity value; C is the absolute mass fraction of flavor amino acids, mg / 100g; T is the threshold of flavor amino acids, mg / 100g.

6. The method for evaluating the eating quality of potatoes according to claim 2, characterized in that, The formula for calculating the relative odor activity value is as follows: ROAV=C / C max ×T max / T×100 Where: ROAV is the relative odor activity value; T is the threshold of volatile flavor compounds; T max The threshold for the volatile flavor compounds that contribute the most; C is the relative content of the volatile flavor compounds, C max The relative content of the volatile flavor compounds that contribute the most.

7. The method for evaluating the taste quality of potatoes according to claim 1, characterized in that, The nutritional quality indicators are dry matter content, starch content, and protein content.

8. The method for evaluating the taste quality of potatoes according to claim 1, characterized in that, The flavor-enhancing amino acids are bitter amino acids, sweet amino acids, and umami amino acids.

9. The method for evaluating the taste quality of potatoes according to claim 8, characterized in that, The bitter amino acids are: valine, methionine, leucine, and arginine; The sweet amino acids are: glycine, alanine, serine, threonine, histidine, and proline; The umami amino acids are: lysine, glutamic acid, and aspartic acid.

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