Abstract: 【Objective】Study on volatile flavor compounds of ripened potato.【Methods】The volatile flavor compounds of ripened potato were extracted using simultaneous distillation extraction（SDE）and head space solid-phase microextraction（HS-SPME）methods and analyzed using gas chromatography-mass spectrometry（GC-MS）.【Results】 A total of 53 volatile flavor compounds were identified using two extraction methods,24 of which were identified using the SDE method. The majority of the discovered compounds were aldehydes,alcohols,and heterocyclic compounds,with relative quantities of 44.27%,23.79%,and 18.34% of the total volatile flavor compounds,respectively. Ketones,alkanes,and esters came in second with a relative content of over 1.00%. At a relative content of 0.83%,acidic compounds were the least. The HS-SPME method identified 29 species,including aldehydes,alcohols,ketones,heterocyclic compounds,and other substances. Among them,aldehydes were the most abundant,accounting for 73.57%. Alkanes,esters,and acids were not detected.【Conclusion】There were 10 volatile flavor compounds identified by the two extraction methods,primarily aldehydes,which were considered to be the main flavor compounds of ripened potato. Among them,3-methylthiopropionaldehyde,5-methylfuraldehyde,phenylacetaldehyde,and nonanal had relatively high content,and which suggested that they were the key aroma components of potato.

Key words: Potato, Volatile flavor compounds, Simultaneous distillation extraction, Head space solid-phase microextraction, Gas chromatography-mass spectrometry