文献类型： 外文期刊
作者： Jiang, Xia 1 ; Zhang, Rong 2 ; Yao, Yanqiang 2 ; Yang, Yiling 2 ; Wang, Bin 1 ; Wang, Zhangying 2 ;
作者机构： 1.Shihezi Univ, Food Coll, Shihezi 832000, Xinjiang Uygur, Peoples R China
2.Guangdong Acad Agr Sci, Crops Res Inst, 18 Jinying West Second St, Guangzhou 510640, Guangdong, Peoples R China
3.Key Lab Crop Genet Improvement Guangdong Prov, Guangzhou 510640, Guangdong, Peoples R China
4.Hebei Normal Univ Sci & Technol, Coll Agr & Biotechnol, Changli 066600, Hebei, Peoples R China
关键词： Purple-fleshed sweetpotato; Starch; Volatile organic compounds; Relative odor activity value; Metabolites
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 429 卷
页码：
收录情况： SCI
摘要： The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method.
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