We　investigated　the　characteristic　volatiles　of　purple　potato　using　sensory　evaluation,　GC-MS　and　GC-O,　and　developed　a　flavoring　formulation　based　on　the　information　obtained　from　these　tests　to　apply　to　potato　products.　The　sensory　analysis　indicated　that　roasted　and　sourish　notes　gained　the　highest　and　lowest　scores,　respectively,　but　compositional　analysis　through　GC-MS　drew　the　opposite　conclusion,　namely　that　the　compounds　producing　sourish　notes　accounted　for　the　highest　percentage　(31.27　%)　in　all　volatiles　while　roasted　notes　took　up　the　lowest　proportion　(5.16　%).　GC-O　analysis　was　able　to　explain　this　phenomenon,　as　we　identified　2,4-nonadienal,　2,4-decadienal,　decanal　and　3-octen-2-one　as　the　characteristic　volatiles　of　purple　potato.　Therefore,　the　flavor　formulation　applied　to　potato　products　contained　higher　roasted-note　and　burnt-note　compounds　(8.05　%　and　6.18　%,　respectively)　and　lower　sourish-note　compounds　(0.05　%),　which　helped　to　preserve　the　original　flavors　of　the　purple　potato　and　increase　the　fine　aroma　and　sweet　flavor　of　potato　products.