eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2016-04-20 4 1 01 08 10.12944/CRNFSJ.4.1.01 2320 article Effect of Organic Fertilization Treatment, Frying Oil and Cultivar Variety on the Volatile Profile of Potato Tubers Nikolaou 1 T. Varzakas 2 Y. Kourkoutas 1 Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece. Department of Food Technology, Technological Educational Institute of Peloponnese, Kalamata, Greece.

The effect of organic fertilization and frying oil (olive, soybean and corn oil) on the volatiles’ profile of three potato cultivars (Voyager, Spunta and Lady Rosetta) was studied. During cultivation, nine treatments (T) involving the combination of nitrogen, phosphorus and potassium fertilization were applied: T1: control treatment; T2: N1, P1, K1; T3: N1, P1, K2; T4: N1, P2, K1; T5: N1, P2, K2; T6: N2, P1, K1; T7: N2, P1 K2; T8: N2, P2, K1; and T9: N2, P2, K2, where Ν1=1.3 g Ν per plant; N2=2.0 g Ν per plant; P1=3.1 g P2O5 per plant; P2=5.2 g P2O5 per plant; Κ1= 4.0 g K2O per plant; and Κ2= 6.6 g K2O per plant. The main volatile compounds identified by HS-SPME GC/MS analysis were esters, alcohols, carbonyl compounds and hydrocarbons. Principal Component Analysis revealed that nitrogen fertilization affected the volatiles’ profile only when high fertilization of P2O5 (5.2 g/plant) and K2O (6.6 g/plant) was applied.

 https://www.foodandnutritionjournal.org/volume4number1/effect-of-organic-fertilization-treatment-frying-oil-and-cultivar-variety-on-the-volatile-profile-of-potato-tubers/ HS-SPME GC/MS analysis potato frying oil