Agriculture Reference
In-Depth Information
Metabolite
Aroma
Intensity
Sweetness
Savory
Creaminess
Off
Methylsalicylate
Hexanal
Pentanal
-0.30
0.95
-0.76
0.86
0.74
-0.39
-0.19
-0.40
-0.05
0.04
0.07
0.11
0.12
-0.34
-0.33
-0.14
0.21
0.23
0.31
0.04
0.33
0.30
0.21
0.22
-0.53
0.41
0.45
0.63
0.44
0.14
-0.22
0.70
-0.39
-0.44
0.21
-0.43
0.40
0.11
0.44
0.16
-0.43
-0.43
0.64
-0.27
0.11
0.12
0.05
-0.44
0.02
-0.21
0.12
0.20
0.15
0.10
0.37
-0.09
0.33
0.48
0.42
0.00
0.07
0.10
0.64
0.48
-0.57
-0.26
-0.35
-0.64
-0.55
-0.63
-0.69
-0.29
-0.14
-0.51
-0.40
-0.43
-0.69
-0.59
-0.49
-0.32
-0.27
-0.09
-0.03
-0.14
-0.16
-0.45
0.13
0.30
0.09
-0.15
0.03
-0.03
-0.18
0.31
-0.49
-0.21
-0.36
0.01
0.76
0.58
-0.40
0.84
0.64
-0.09
0.02
0.59
0.24
0.46
0.30
0.10
0.26
0.19
0.59
0.81
0.13
0.07
0.03
0.55
0.53
0.56
0.47
0.57
0.93
-0.54
0.80
0.89
0.87
-0.86
0.82
0.58
Z
-(or
E
)-
2-
(
2-
pentenyl)furan
3-
Ethyl-
2-
methyl-
1,3-
hexadiene
3-
or-
2-
Methylbutanoic acid methyl ester
AMP g
100
g
-
1
FW
GMP g
100
g
-
1
FW
0.82
-0.71
0.67
0.61
0.80
0.78
0.76
0.74
0.73
0.67
0.65
0.60
0.60
0.59
0.57
0.54
0.51
0.48
0.38
0.34
0.18
0.15
0.12
0.04
0.00
-0.02
-0.02
-0.03
-0.04
-0.10
-0.22
-0.30
-0.36
-0.36
-0.36
-0.39
-0.43
-0.44
-0.45
-0.51
-0.52
-0.55
-0.57
-0.66
-0.67
-0.70
-0.70
-0.72
-0.74
-0.75
-0.78
-0.79
-0.80
-0.81
-0.81
-0.84
-0.87
-0.92
-0.95
-0.87
-0.51
-0.61
-0.57
-0.97
-0.85
-0.14
-0.59
-0.55
-0.30
-0.79
-0.43
-0.45
-0.35
-0.41
0.27
0.01
0.00
-0.01
-0.30
-0.21
0.53
-0.39
0.54
-0.11
-0.43
0.61
0.41
0.51
0.40
-0.16
0.21
0.26
0.48
0.37
0.19
0.50
0.56
0.49
0.62
0.43
0.18
0.64
0.91
0.60
0.31
0.57
0.81
0.78
0.43
0.44
0.39
0.49
0.61
0.62
0.68
0.76
0.71
0.70
0.72
0.58
0.60
0.47
0.60
0.45
0.66
0.50
0.38
0.53
0.30
0.42
0.10
0.13
0.10
-0.02
0.03
-0.05
-0.12
-0.03
0.14
0.01
-0.23
-0.35
-0.28
-0.31
-0.46
-0.37
-0.43
-0.37
-0.47
-0.36
-0.45
-0.47
-0.44
-0.51
-0.60
-0.55
-0.59
-0.69
-0.64
-0.67
-0.71
-0.71
-0.73
-0.79
-0.71
-0.72
-0.75
-0.90
-0.92
0.57
0.67
0.63
0.65
0.39
0.34
0.72
0.38
0.38
0.61
0.29
0.39
0.30
0.25
0.10
0.52
0.10
0.05
0.09
-0.28
-0.33
0.19
-0.27
0.30
0.00
-0.27
0.02
0.06
-0.02
-0.08
-0.38
-0.44
-0.40
-0.22
-0.49
-0.78
-0.22
-0.23
-0.47
-0.42
-0.55
-0.76
-0.42
-0.38
-0.51
-0.92
-0.76
-0.47
-0.51
-0.64
-0.79
-0.85
-0.83
-0.89
-0.91
1-
Pentanol
Unknown (RRI 1499)
EUC
2-
Heptenal
2-
Methylfuran
2-
Pentanal
1-
Pentanal-
3-
ol
2-
Propylfuran
Octanal
2-
Ethylfuran
Decanal
Sucrose mg g
-
1
FW
5-
Methylhexanal
a-Copaene
Propanal
Nonanal
b-Cubebene or other sesquiterpene
Glutamate g 100g
-
1
FW
Dimethylsulfide
Fructose mg g
-
1
FW
2-
Heptanone
Pentane
Aspartate g 100g
-
1
FW
2-
Octenal
2-
Butylfuran
Glucose mg g
-
1
FW
Ethylacetate
2-
Propanone
Dimethyltrisulfide
2-
Hexenal
Furfural
Benzaldehyde
Heptanal
2-
Pentylfuran
Dimethyldisulfide
E
-(or
Z
)-
2-(2-
pentenyl)furan
Methional
Benzeneacetaldehyde
E
-(or
Z
)-
2-(2-
pentenyl)furan
1-
Penten-
3-
one
4-
Heptanal
Unknown (RRI 845)
Furan
Unknown (RRI 1219)
2,4-
heptadienal
2-
Nonenal
3-
Methylbutanal
2-
Methylbutanal
2-
Methylpropanal
Chaconine mg
100
g
-
1
FW
Solanine mg
100
g
-
1
FW
Fig. 19.3.
Heat map showing the correlation analysis between quantitative descriptive analysis scores of
potato flavor attributes and levels of metabolites in cooked tubers. Regions in dark gray and light gray
