In order to determine the nutritional components and the source of the special volatile composition of corms of different local varieties of taro,we analyzed the main nutritional components and volatile components of different varieties and regions of taro corms based on the evaluation of taste quality,using the Guangxi Lipuyu of dasheen type(Colocasia esculenta var.esculenta),as well as eddoe type(C.esculenta var.antiquorum),including Chongming Xiangsuyu,Qidong Xiangsuyu in Chongming and Qidong local cultivation of Xiangsuyu as materials in this research.The results showed that the taste of the four kinds of taro corms was different,among which Chongming Xiangsuyu had the best taste.The protein contents of three kinds of Xiangsuyu were significantly higher than that of Lipuyu,Chongming Xiangsuyu had lower fat content and dietary fiber.There were obvious differences in the content of volatile substances in the corms of the three kinds of Xiangsuyu and Lipuyu.Lipuyu was rich in furans,esters and alkenes.Comparing the volatile substances in the corms of three Xiangsuyu types,we also found that the variety and the place of origin both affected the volatile substances in the corms,and the influence of the variety was greater than that of the place of origin.
维普
万方数据
