Transcriptomic analysis and volatile profiling reveals the regulatory mechanism of flavor volatiles in fresh-cut potatoes

Transcriptomic analysis and volatile profiling reveals the regulatory mechanism of flavor volatiles in fresh-cut potatoes

ABSTRACTThe potato (Solanum tuberosum L.) is one of the most edible vegetables worldwide. The cutting process disrupts the internal structure of several volatile substances that prompt flavor changes in fresh-cut potatoes. Understanding the composition of volatiles along with their biosynthesis mech...

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Bibliographic Details
Main Authors: Liping Hong, Wenhui Zhang, Fei Chen, Enming He, Jingwen Wu, Wenhua Wang
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:International Journal of Food Properties
Subjects:
potato flavor
volatiles profiling
differential genes
hydroperoxide pathway
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2259626

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