# Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties

## TL;DR

Potato-based rice made from fresh potatoes has better nutrition and unique flavors compared to traditional rice-based products.

## Contribution

The study introduces a new method using fresh potatoes to create rice-like food with enhanced nutrition and distinct aroma.

## Key findings

- Potato-based rice has 3 g/100 g dietary fiber, five times more potassium, and 11–12 times more iron than conventional rice.
- Unique aroma compounds like methional and pyrazine give potato-based rice a nutty, fruity flavor.
- Yellow-fleshed potatoes add carotenoids, while purple-fleshed ones provide anthocyanins.

## Abstract

Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed ‘Dianshu 1428’ and purple-fleshed ‘Diancaishu 101’ potato varieties, comparing their nutritional and aromatic profiles with commercial rice-based alternatives. The results demonstrated significant nutritional advantages: potato-based reconstituted rice contains 3 g/100 g dietary fiber, a five-fold higher potassium content, and 11–12 times more iron than conventional rice-based reconstituted rice. Unique aroma compounds, including methional, 2-ethyl-3,5-dimethylpyrazine, α-ionone, and (E,E)-2,6-nonadienal, impart distinctive potato, nutty, fruity, and fatty flavors. Yellow-fleshed varieties contributed 14.1 μg/100 g carotenoids, while purple-fleshed varieties provided 45 mg/100 g anthocyanins. These findings establish that potato-based reconstituted rice offers a superior nutritional composition and unique sensory characteristics compared to traditional alternatives, providing scientific guidance for the selection of the potato variety and product optimization in developing nutritionally enhanced potato staple foods with specific functional and sensory attributes.