Onion aqueous extract enhances the nutritional quality of fresh-cut potatoes and its subsequent processing flavor

This study investigated the effects of onion aqueous extract treatment on nutrient retention in fresh-cut potatoes during storage as well as the flavor profiles after subsequent cooking. The results showed that the onion aqueous extract significantly slowed the loss of ascorbic acid and increased the contents of γ‑aminobutyric acid (GABA), total phenols, and flavonoids in fresh-cut potatoes during storage. Sensory evaluation showed the deep‑fried onion aqueous extract‑pretreated potatoes received higher scores in aroma, taste, and color compared to untreated potatoes. The electronic nose analysis indicates that the deep-frying processing significantly enhanced the overall flavor intensity, whereas the stir-frying processing better distinguished flavor differences between treatments and more reflected the intrinsic flavor of the potatoes. Therefore, the stir-fried group was selected for further analysis. GC‑IMS analysis further demonstrated that onion aqueous extract elevated key volatile compounds in cooked potatoes, including ketones such as 1‑octen‑3‑one contributing a distinct vegetable aroma, while aldehydes and sulfides added pungent, and wine‑like flavor. Overall, these findings propose an eco‑friendly preservation method that not only maintains nutritional quality in fresh‑cut potatoes but also enhances their sensory attributes after cooking, offering a dual‑purpose strategy for quality improvement in fresh-cut potatoes processing and subsequent cooking.

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