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Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors

文献类型： 外文期刊

作者： Yao, Yanqiang 1 ; Zhang, Rong 2 ; Jia, Ruixue 2 ; Yao, Zhufang 2 ; Qiao, Yake 1 ; Wang, Zhangying 2 ;

作者机构： 1.Hebei Normal Univ Sci & Technol, Coll Agron & Biotechnol, Changli 066600, Peoples R China

2.Guangdong Acad Agr Sci, Crops Res Inst, Guangdong Prov Key Lab Crop Genet Improvement, Guangzhou 510640, Peoples R China

关键词： sweet potato; volatile organic compounds; key aromatic compounds; aroma precursors

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

ISSN：

年卷期： 2024 年 29 卷 3 期

页码：

收录情况： SCI

摘要： Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a correlation analysis was carried out with the aroma precursors. In total, 66 volatile organic compounds were identified. Terpenoids and aldehydes were the main volatile compounds, accounting for 59% and 17%, respectively. Fifteen compounds, including seven aldehydes, six terpenes, one furan, and phenol, were identified as key aromatic compounds for sweet potato using relative odor activity values (ROAVs) and contributed to flower, sweet, and fat flavors. The OR sample exhibited a significant presence of trans-beta-Ionone, while the Y sample showed high levels of benzaldehyde. Starch, soluble sugars, 20 amino acids, and 25 fatty acids were detected as volatile compounds precursors. Among them, total starch (57.2%), phenylalanine (126.82 +/- 0.02 g/g), and fatty acids (6.45 mu g/mg) were all most abundant in Y, and LY contained the most soluble sugar (14.65%). The results of the correlation analysis revealed the significant correlations were identified between seven carotenoids and trans-beta-Ionone, soluble sugar and nerol, two fatty acids and hexanal, phenylalanine and 10 fatty acids with benzaldehyde, respectively. In general, terpenoids and aldehydes were identified as the main key aromatic compounds in sweet potatoes, and carotenoids had more influence on the aroma of OR than other cultivars. Soluble sugars, amino acids, and fatty acids probably serve as important precursors for some key aroma compounds in sweet potatoes. These findings provide valuable insights for the formation of sweet potato aroma.

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