Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography-mass spectrometry and sensory evaluation

The aroma changes of stir-fried shredded potatoes (SFSP) were investigated using thermal desorption combined with sensory evaluation and chemometrix analysis. The intensity of the sauce aroma, savory, fatty, and roasty attributes were significantly increased, while the intensity of beany and green attributes were significantly (p < 0.001) inhibited after soy sauce added. Ninety-nine aroma compounds were detected in SFSPs, and aldehydes were the most abundant (relative concentration ratio, 59.18 %-88.80 %). The pH value changes confirmed that soy sauce increased the aroma variances by migration but decreased the total aroma content due to the high oxidation inhibition of unsaturated fatty acids. Eleven aroma compounds contributing to aroma attribute variances were confirmed by partial least squares analysis and aroma-change pattern analysis. Addition test further verified that beta-pinene, acetic acid, methanethiol, methional, limonene, 2-acetylpyrrole, ethyl acetate, 1-pentanol, dimethyl trisulfide, dimethyl disulfide, and phenylethanol played a key role in promoting the aroma profiles of SFSP.