Effect of Organic Fertilization Treatment, Frying Oil and Cultivar Variety on the Volatile Profile of Potato Tubers

A. Nikolaou¹, T. Varzakas^2* and Y. Kourkoutas¹

¹Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece

²Department of Food Technology, Technological Educational Institute of Peloponnese, Kalamata, Greece

Corresponding Author Email: theovarzakas@yahoo.gr

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.

HS-SPME GC/MS analysis;potato;frying oil

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