Article (Scientific journals)
Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors
Hou, Feina; Mu, T.; Ma, M. et al.
2020In Journal of Food Processing and Preservation, 44 (9), p. 1-10
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Keywords :
Amino acids; Color; Electronic nose; Electronic tongues; Flavor compounds; Sensory analysis; Sugars; Volatile organic compounds; Correlation studies; Overall acceptability; Quality characteristic; Roasting process; Sensory characteristics; Sensory qualities; Sugar composition; Volatile compounds; Calcination
Abstract :
[en] 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. © 2020 Wiley Periodicals LLC.
Disciplines :
Food science
Author, co-author :
Hou, Feina ;  Université de Liège - ULiège
Mu, T.;  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
Ma, M.;  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
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors
Publication date :
2020
Journal title :
Journal of Food Processing and Preservation
ISSN :
0145-8892
eISSN :
1745-4549
Publisher :
Blackwell Publishing Ltd
Volume :
44
Issue :
9
Pages :
1-10
Peer reviewed :
Peer Reviewed verified by ORBi
Funding text :
2016YFE0133600, CAAS‐XTCX2016005, 2017YFE0115800Agriculture Research System of China: CARS‐10‐B21
Available on ORBi :
since 23 June 2021

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