Characterisation of Pasting, Structural and Volatile Properties of Potato Flour
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material and Processing Procedures
2.2. Degree of Gelatinization
2.3. Rapid Visco Analyzer (RVA) Pasting Properties
2.4. X-ray Diffraction Analysis
2.5. HS-SPME Sampling
2.6. Identification of Volatile Compounds Based on GC–MS Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. The Effect of Drying Temperature on Gelatinization Degree
3.2. XRD Analysis
3.3. Pasting Properties
3.4. Identification of Volatile Compounds in Different Potato Samples
3.4.1. Volatile Composition of Raw Potato Samples
3.4.2. Volatile Composition of Dehydrated Potato Samples
3.4.3. The Effect of Drying Temperature on Volatile Compounds during Processing
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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No. | Compounds | Retention Time (min) | The Relative Peak Area (%) | |||||
---|---|---|---|---|---|---|---|---|
HAD-0 | HAD-50 | HAD-60 | HAD-70 | HAD-80 | HAD-90 | |||
Alcohol | ||||||||
1 | Ethyl alcohol | 10.16 | ND | 1.63 ± 0.10 | 2.48 ± 0.09 | 1.74 ± 0.06 | 3.98 ± 0.14 | 2.75 ± 0.11 |
2 | 1-Pentanol | 20.52 | ND | 1.66 ± 0.12 | 1.3 ± 0.07 | 2.17 ± 0.09 | ND | 1.09 ± 0.15 |
3 | 1-Octen-3-ol | 26.93 | 9.56 ± 0.11 | 1.92 ± 0.04 | 1.8 ± 0.09 | 2.21 ± 0.08 | ND | 2.18 ± 0.07 |
4 | 1-Methoxy-2-propanol | 15.52 | ND | ND | 2.69 ± 0.10 | ND | 2.82 ± 0.12 | 2.48 ± 0.05 |
5 | 2-Ehyl-1-hexanol | 28.37 | ND | ND | 1.16 ± 0.11 | 1.73 ± 0.06 | 1.71 ± 0.13 | 1.14 ± 0.05 |
6 | 1-Pentanol | 15.9 | 6.3 ± 0.08 | ND | ND | ND | ND | ND |
7 | Benzyl alcohol | 25.71 | 2.58 ± 0.10 | ND | ND | ND | ND | ND |
8 | 3-Methyl-1-butanol | 8.39 | 2.55 ± 0.07 | ND | ND | ND | ND | ND |
9 | 1-Penten-3-ol | 14.08 | 2.32 ± 0.06 | ND | ND | ND | ND | ND |
Hydrocarbon | ||||||||
10 | Hexane | 5.72 | 1.14 ± 0.07 | ND | 0.7 ± 0.04 | 1.12 ± 0.04 | 1.6 ± 0.03 | ND |
11 | Methylene Chloride | 9.88 | ND | 1.77 ± 0.07 | 1.75 ± 0.06 | ND | 1.56 ± 0.09 | 0.96 ± 0.08 |
12 | Octamethyl-cyclotetrasiloxane | 11.08 | 0.71 ± 0.05 | 1.69 ± 0.12 | ND | 0.97 ± 0.06 | 1.24 ± 0.07 | 1.02 ± 0.05 |
13 | Decamethyl- cyclopentasiloxane | 16.1 | ND | 0.83 ± 0.08 | 0.7 ± 0.03 | 1.78 ± 0.09 | 0.62 ± 0.03 | 0.85 ± 0.05 |
14 | Dodecane | 18.43 | ND | 1.89 ± 0.06 | 2.06 ± 0.05 | 2.39 ± 0.09 | 2.99 ± 0.10 | 3.02 ± 0.07 |
15 | Tridecane | 21.16 | ND | ND | ND | ND | 2.7 ± 0.09 | ND |
16 | Tetradecane | 24.9 | ND | ND | 1.8 ± 0.03 | 1.75 ± 0.11 | 2.63 ± 0.04 | 1.88 ± 0.03 |
17 | Trichloromethane | 11.88 | ND | ND | ND | ND | ND | 0.87 ± 0.04 |
18 | 3-Methyl-tridecane | 22.64 | ND | ND | ND | ND | 1.38 ± 0.06 | ND |
19 | Hexamethyl-cyclotrisiloxane | 7.71 | ND | ND | ND | ND | 1.61 ± 0.05 | ND |
20 | cis-1-Ethyl-2-Methyl-cyclopentane | 18.62 | 5.5 ± 0.03 | ND | ND | ND | ND | ND |
21 | 3-ethyl-2-methyl-1,3-hexadiene | 19.08 | 1.03 ± 0.10 | ND | ND | ND | ND | ND |
Aldehydes | ||||||||
22 | Pentanal | 11.31 | ND | 2.38 ± 0.08 | 1.79 ± 0.08 | 1.74 ± 0.08 | 1.05 ± 0.09 | 1.32 ± 0.05 |
23 | Hexanal | 14.62 | ND | 51.73 ± 1.23 | 43.99 ± 0.77 | 37.7 ± 0.92 | 31.26 ± 0.95 | 28.63 ± 1.16 |
24 | (Z)-2-Heptenal | 23.24 | ND | 1.1 ± 0.06 | 1.12 ± 0.26 | 1.78 ± 0.06 | 1.32 ± 0.08 | 2.08 ± 0.04 |
25 | Nonanal | 25.43 | ND | 2.58 ± 0.08 | 5.84 ± 0.05 | 6.58 ± 0.17 | 7.13 ± 0.19 | 7.32 ± 0.47 |
26 | Decanal | 28.27 | ND | 2.65 ± 0.06 | 3.53 ± 0.05 | 1.53 ± 0.07 | 5.26 ± 0.08 | ND |
27 | Octanal | 22.16 | 0.31 ± 0.04 | ND | ND | ND | ND | 2.56 ± 0.12 |
28 | Heptanal | 18.24 | ND | 2.18 ± 0.03 | 2.42 ± 0.04 | 2.38 ± 0.04 | 2.35 ± 0.10 | ND |
29 | Benzaldehyde | 29.07 | ND | 2.54 ± 0.08 | 2.38 ± 0.05 | 2.49 ± 0.08 | 2.7 ± 0.06 | 2.73 ± 0.05 |
30 | (E)- 2-Octenal | 26.62 | 1.22 ± 0.06 | ND | ND | 1.67 ± 0.19 | ND | ND |
31 | 2-Dodecenal | 29.82 | ND | ND | ND | 1.95 ± 0.07 | ND | ND |
32 | 4-Ethyl-Benzaldehyde | 33.62 | ND | ND | ND | ND | ND | 0.85 ± 0.05 |
33 | 2-Methy-l-Butanal | 8.32 | 6.36 ± 0.10 | ND | ND | ND | ND | ND |
34 | Benzeneacetaldehyde | 22.77 | 4.65 ± 0.11 | ND | ND | ND | ND | ND |
35 | 3-Methy-l-Butanal | 8.39 | 2.84 ± 0.57 | ND | ND | ND | ND | ND |
36 | 2-Methyl-Propanal | 6.48 | 2.7 ± 0.10 | ND | ND | ND | ND | ND |
Ketone | ||||||||
37 | Acetone | 7.62 | ND | 1.24 ± 0.06 | 1.63 ± 0.06 | 2.41 ± 0.13 | 2.7 ± 0.11 | 5.84 ± 0.14 |
38 | 6-Methyl-5-Hepten-2-one | 23.01 | ND | 1.78 ± 0.08 | 2.89 ± 0.11 | 2.14 ± 0.06 | 3.22 ± 0.09 | 2.41 ± 0.03 |
39 | 3-Octen-2-one | 25.97 | ND | 4.62 ± 0.17 | 4.4 ± 0.12 | 3.82 ± 0.14 | 3.74 ± 0.17 | 3.18 ± 0.11 |
40 | 3,5-Octadien-2-one | 28.84 | ND | 7.64 ± 0.15 | 6.85 ± 0.10 | 5.71 ± 0.16 | 5.2 ± 0.10 | 4.75 ± 0.14 |
41 | (E,E)-3,5-Octadien-2-one | 29.96 | ND | 4.12 ± 0.01 | 3.57 ± 0.15 | 2.71 ± 0.07 | 1.98 ± 0.10 | 1.73 ± 0.18 |
42 | 1-Penten-3-one | 10.76 | 7.66 ± 0.10 | ND | ND | ND | ND | ND |
43 | 2,3-Octanedione | 16.96 | 0.82 ± 0.06 | ND | ND | ND | ND | ND |
Furan | ||||||||
44 | 2-Ethy-l-Furan | 10.08 | ND | ND | ND | 3.21 ± 0.09 | 3.7 ± 0.06 | 3.88 ± 0.11 |
45 | 2-Penty-l-Furan | 18.96 | ND | 1.66 ± 0.60 | 3.31 ± 0.08 | 8.29 ± 0.13 | 3.2 ± 0.16 | 6.0 ± 0.16 |
Additional volatiles | ||||||||
46 | Toluene | 12.62 | 0.44 ± 0.09 | ND | ND | ND | 1.29 ± 0.02 | 1.42 ± 0.14 |
47 | 15-Crown-5 | 35.67 | ND | ND | ND | ND | 0.89 ± 0.07 | ND |
48 | 1-Methyl-naphthalene | 25.99 | ND | ND | ND | ND | 0.87 ± 0.06 | 0.87 ± 0.08 |
49 | Triethylamine | 7.18 | ND | ND | ND | ND | ND | 1.93 ± 0.04 |
50 | Acetic acid | 27.33 | ND | ND | ND | ND | ND | 3.87 ± 0.10 |
51 | 1,3-dichloro-Benzene | 19.43 | 1.14 ± 0.07 | ND | ND | ND | ND | ND |
52 | 2-Methyl-7-phenylindole | 24.07 | 0.88 ± 0.03 | ND | ND | ND | ND | ND |
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Zhuang, H.; Liu, S.; Wang, K.; Zhong, R.; Aheto, J.H.; Bai, J.; Tian, X. Characterisation of Pasting, Structural and Volatile Properties of Potato Flour. Agriculture 2022, 12, 1974. https://doi.org/10.3390/agriculture12121974
Zhuang H, Liu S, Wang K, Zhong R, Aheto JH, Bai J, Tian X. Characterisation of Pasting, Structural and Volatile Properties of Potato Flour. Agriculture. 2022; 12(12):1974. https://doi.org/10.3390/agriculture12121974
Chicago/Turabian StyleZhuang, Haining, Shiyi Liu, Kexin Wang, Rui Zhong, Joshua Harington Aheto, Junwen Bai, and Xiaoyu Tian. 2022. "Characterisation of Pasting, Structural and Volatile Properties of Potato Flour" Agriculture 12, no. 12: 1974. https://doi.org/10.3390/agriculture12121974