Using Metabolomics to Understand Development and Food Quality of Potato

In the past decade a suite of technologies have become available that enable the levels of many metabolites to be determined simultaneously, accurately, and efficiently. This metabolomic approach may be developed into a functional genomics tool when integrated with other “omic” datasets such as transcriptomics. We have used metabolomic analyses to help understand product quality in potato tubers. “Quality” is a nebulous term that encompasses a wide-range of traits, but the most important aspects are the organoleptic drivers texture, appearance, and flavor. Potato flavor is due to a blend of volatile and non-volatile metabolites that can be analyzed by techniques such as solid phase micro extraction followed by gas chromatography-mass spectrometry analysis. A range of non-volatile metabolites including the major umami compounds, glycoalkaloids and sugars also impact on tuber flavor. Correlation and principal component analyses revealed differences between potato cultivars and storage conditions, and demonstrated associations of metabolites with the different sensory attributes. The anthocyanin and carotenoid pigments of potato tubers have also been measured by a range of techniques. Integration with other “omic” datasets has lead to a greater understanding of how the concentration of these metabolites are controlled.