Determination of Aroma Changes in Sweet Potato (Ipomoea batatas (L.) Lam) during Sweet Potato Juice Production

摘要

In this study, we report a comparative analysis of the changes in the aroma characteristics of sweetpotato, after boiling and saccharjfication during sweet potato juice production, using sensory andinstrumental methods. Although the raw sweet potato sample possessed a grassy-carrot aroma, theboiled saccharified sample showed a distinct heavily boiled-sweet aroma. Furthermore, 26 and 42 flavorcompounds were identified in the raw sweet potato juice and boiled saccharified samples respectively,by GC-MS. Although the raw sample showed higher levels of aldehydes, the .boiled saccharified sampleyielded a headspace rich in terpenoids, ketones, furans and aromatic aldehydes.Here we elucidate themechanism of flavor compound formation and discuss the association of the identified volatiles and thecharacteristic aroma attributes of the boijed saccharified sweet potato.