Fifteen potato genotypes were evaluated for flavor and related components using sensory analysis, metabolite analysis, and an instrumental measurement of hardness over two growing seasons. Bake and boil cooking methods were also compared. Several sensory attributes had a significant variation in both years, where positive or negative correlations to overall quality determined desirable or undesirable attributes, respectively. Desirable attributes in both years were potato-like and mealy texture, while undesirable attributes were bitter, earthy, and other off-flavors. Significant desirable attributes limited to a single season were buttery, creamy, and sweet. Significant undesirable attributes restricted to a single season were aroma intensity and woody. Relative amounts of metabolites across genotype and cooking methods were significantly different for 14 metabolites in 2015 and 30 metabolites in 2016. Metabolites consisted of hydrocarbons, terpenes, alcohols, an acid, furans, aldehydes, ketones, as well as halogenic, nitrogenous, and sulfurous compounds. Flavor is an inherently complex phenotypic trait that is difficult to assess without subjective sensory analysis, however, flavor biomarkers may enable objective high-throughput flavor phenotyping. Candidate metabolites for potato flavor biomarkers found in this study include furfural for buttery, potato-like, and umami; 2-ethylfuran, 2-pentylfuran, isomenthone, methional, 2-phenylacetaldehyde, dimethyl trisfulfide, and 2,2,3,4-tetramethylpentane for potato-like; 3-methylpentane for aroma intensity, bitter, earthy, woody, and other off-flavors; 2-methoxy-3-propan-2-ylpyrazine for aroma intensity; 3,4,5-trimethyl-2-cyclopenten-1-one for bitter; pentan-1-ol for earthy; 2-pentylfuran, (E)-hept-2-enal, pentanal, and (E)-2-methylpent-2-en-1-ol for woody; and 5-methylhexan-2-one for other off-flavors. Further, instrumental measurements of hardness were negatively correlated to mealy texture. Biomarkers, if validated, have the potential to enable objective flavor phenotyping, which would allow for more efficient flavor improvement within conventional breeding programs.

中文翻译：

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15种马铃薯基因型煮熟风味的评估以及感官分析与仪器方法的相关性

使用感官分析，代谢物分析和两个生长季节的硬度仪器测量，评估了15种马铃薯基因型的风味和相关成分。还比较了烤和煮的方法。在这两年中，几种感官属性都有显着变化，其中与总体质量的正相关或负相关分别确定了期望或不期望的属性。两年中，理想的特性是土豆状和粉状质地，而不良的特性是苦味，土质和其他异味。仅限一个季节的重要理想属性是黄油，奶油和甜味。限制在单个季节中的重要不良属性是香气强度和木质感。跨基因型和烹饪方法的代谢物的相对量在2015年的14种代谢物和2016年的30种代谢物上有显着差异。代谢物包括碳氢化合物，萜烯，醇，酸，呋喃，醛，酮，以及卤素，含氮和含硫化合物。风味是一种固有的复杂表型特征，如果没有主观的感官分析就很难评估，但是，风味生物标志物可以实现客观的高通量风味表型。这项研究中发现的用于马铃薯风味生物标记物的候选代谢物包括糠醛，用于黄油，马铃薯样和鲜味；用于马铃薯样的2-乙基呋喃，2-戊基呋喃，异薄荷酮，甲基，2-苯基乙醛，二甲基三氟磺醚和2,2,3,4-四甲基戊烷；3-甲基戊烷，具有增强香气，苦味，泥土，木质和其他异味的作用；2-甲氧基-3-丙-2-基吡嗪的香气强度; 3,4,5-三甲基-2-环戊烯-1-酮为苦味; 戊烷-1-醇 用于木质的2-戊基呋喃，（E）-庚-2-烯，戊醛和（E）-2-甲基戊-2-烯-1-醇 和5-甲基己-2-酮（用于其他异味）。此外，硬度的仪器测量值与粉状质地负相关。如果经过验证，生物标记物有可能实现客观的风味表型鉴定，这将使常规育种计划中的风味改善更为有效。硬度的仪器测量值与粉状质地负相关。如果经过验证，生物标记物有可能实现客观的风味表型鉴定，这将使常规育种计划中的风味改善更为有效。硬度的仪器测量值与粉状质地负相关。如果经过验证，生物标记物有可能实现客观的风味表型鉴定，这将使常规育种计划中的风味改善更为有效。