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. 2023 Jun 2;12(11):2252. doi: 10.3390/foods12112252

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Volatile compounds in steamed potato samples of different varieties (from left to right: S1: Atlantic, S2: Burbank, S3: Longshu No.23, S4: Longshu No. 7, S5: Longshu No. 14, S6: Longshu No. 16) by HS-GC-IMS. (A) Three-dimensional topographic of volatile compounds of different varieties. (B) Two-dimensional spectrum of volatile components of different varieties (x-axis means ion migration time and y-axis means gas chromatography retention time). (C) Comparison of the difference spectrum of volatile components of different varieties.