Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.

中文翻译：

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HS-SPME 的 GC-MS 分析优化及其在甘薯中挥发性化合物表征中的应用

挥发性化合物是决定食物特征香气的主要化学物质。开发了一种基于顶空固相微萃取 (HP-SPME) 与气相色谱-质谱 (GC-MS) 联用的程序来研究甘薯的挥发性化合物。优化实验条件（纤维涂层、孵育温度和时间、提取时间）以提取甘薯中的挥发性化合物。样品在 80 °C 下孵育 30 分钟，并在 80 °C 下通过带有二乙烯基苯/羧基/聚二甲基硅氧烷 (DVB/CAR/PDMS) 涂层的纤维提取 30 分钟，可以最有效地提取分析物。应用优化后的方法对4个不同香气的甘薯品种（安娜、介树95-16、绫木崎和双仔）的挥发谱进行了研究。总共，共鉴定出 68 种化合物，主要是醛类，其次是醇类、酮类和萜烯类。四个品种的挥发性特征之间观察到显着差异。此外，每个品种的特点是具有典型风味的不同化合物。结果证实，优化后的 HS-SPME GC-MS 方法可以为研究甘薯风味特性提供一种高效便捷的方法。这是研究关键香气活性化合物和选择富含气味的种质的基础，这将有助于在育种中有针对性地改善红薯风味。每个品种的特点是具有典型风味的不同化合物。结果证实，优化后的 HS-SPME GC-MS 方法可以为研究甘薯风味特性提供一种高效便捷的方法。这是研究关键香气活性化合物和选择富含气味的种质的基础，这将有助于在育种中有针对性地改善红薯风味。每个品种的特点是具有典型风味的不同化合物。结果证实，优化后的 HS-SPME GC-MS 方法可以为研究甘薯风味特性提供一种高效便捷的方法。这是研究关键香气活性化合物和选择富含气味的种质的基础，这将有助于在育种中有针对性地改善红薯风味。