Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

文献类型： 外文期刊

第一作者： Hou, Feina

作者： Hou, Feina;Mu, Taihua;Ma, Mengmei;Hou, Feina;Blecker, Christophe

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

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收录情况： SCI

摘要： In this study, color values, amino acid, and sugar composition (sucrose, fructose, glucose, and maltose) of fresh and roasted sweet potatoes from 11 cultivars were determined. Sensory evaluation (overall acceptability), GC-MS, electronic nose, and electronic tongue were also used to analyze the flavor compounds and sensory index. The results of overall acceptability indicated that Yanshu No. 25 and Pushu No. 32 were preferred to the other ones. Besides, there was a certain correlation between colors, sugars, amino acids, volatiles, and overall acceptability. However, maillard and other reactions during the roasting process of sweet potatoes are complicated, and the formation of characteristic flavor is more complex, which requires further research. Therefore, the results of this paper can provide theoretical basis for improving the quality characteristics of roasted sweet potatoes. Practical applications The sensory characteristics of roasted sweet potatoes included color, aroma, and taste. However, there is little information about the effect of roasting on the quality of roasted sweet potatoes; no study has been conducted to investigate the effects of roasting on the changes in volatile compounds and sensory qualities of sweet potatoes, especially for different cultivars. The results of this study could illustrate which index was the most important factor that affected the overall acceptability of roasted sweet potatoes, and provided theoretical basis for improving the quality characteristics of roasted sweet potatoes, which could further promote the healthy development of roasted sweet potato industry.

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