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

Journal of Food Processing and PreservationVolume 44, Issue 9 e14646 ORIGINAL ARTICLE Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors Feina Hou, Feina Hou Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Gembloux, BelgiumSearch for more papers by this authorTaihua Mu, Corresponding Author Taihua Mu mutaihua@126.com orcid.org/0000-0002-1308-0121 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Correspondence Taihua Mu and Mengmei Ma, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Email: mutaihua@126.com (T. M.) and meimei881020@163.com (M. M.)Search for more papers by this authorMengmei Ma, Corresponding Author Mengmei Ma mutaihua@126.com meimei881020@163.com Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Correspondence Taihua Mu and Mengmei Ma, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Email: mutaihua@126.com (T. M.) and meimei881020@163.com (M. M.)Search for more papers by this authorChristophe Blecker, Christophe Blecker Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Gembloux, BelgiumSearch for more papers by this author Feina Hou, Feina Hou Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Gembloux, BelgiumSearch for more papers by this authorTaihua Mu, Corresponding Author Taihua Mu mutaihua@126.com orcid.org/0000-0002-1308-0121 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Correspondence Taihua Mu and Mengmei Ma, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Email: mutaihua@126.com (T. M.) and meimei881020@163.com (M. M.)Search for more papers by this authorMengmei Ma, Corresponding Author Mengmei Ma mutaihua@126.com meimei881020@163.com Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Correspondence Taihua Mu and Mengmei Ma, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Email: mutaihua@126.com (T. M.) and meimei881020@163.com (M. M.)Search for more papers by this authorChristophe Blecker, Christophe Blecker Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Gembloux, BelgiumSearch for more papers by this author First published: 05 August 2020 https://doi.org/10.1111/jfpp.14646Citations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract 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. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Supporting Information Filename Description jfpp14646-sup-0001-FigS1.tifTIFF image, 4.4 MB Fig S1 jfpp14646-sup-0002-FigS2.tifTIFF image, 5.4 MB Fig S2 jfpp14646-sup-0003-FigS3.tifTIFF image, 36.9 MB Fig S3 jfpp14646-sup-0004-TableS1-S4.docWord document, 200 KB Table S1-S4 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume44, Issue9September 2020e14646 RelatedInformation