Aroma containing compound in potato is

Aroma containing compound in potatoes is Dimethyl pyrazine.
Dimethylpyrazine has chocolate, roasted, musty, nutty, grassy aroma and a musty potato, nutty, or oil taste. It occurs naturally in a wide number of foods including asparagus, black or green tea, beer, roasted coffee, potato chips, malt, soya, Swiss cheeses, wheat bread, mung beans, etc.
2-Ethyl-3, (5 or 6)-dimethylpyrazine, a heterocyclic, nitrogen-containing compound, is used in the food industry as a flavour ingredient for its characteristic roasted odour and flavour. It has also been used to artificially scent and enhances the flavour of potato chips.