Formation of volatile compounds in baked sweet potato

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  • OGAWA Ai
    Takata Koryo Co., Ltd. Research & Development

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  • 加熱による焼き芋香気の生成
  • カネツ ニ ヨル ヤキ イモ コウキ ノ セイセイ

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Abstract

<p>Sweet potato shows a gradual change in flavor during baking. We studied the change of volatile composition and sensory properties of headspace aroma from baked sweet potato. Sensory evaluation indicated the aroma after 75-90 minutes from beginning of baking at 200°C was most favorable. The extract was obtained by purge and solvent trapping, and studied by GC, GC-MS and GC-olfactometry. Application of aroma extract dilution analysis (AEDA) revealed 16 odor-active components. Most of these components were generated by some thermal processes such as amino-carbonyl reaction, strecker degradation, carotenoid degradation and ferulic acid degradation. They showed the different patterns of increase according to type of generating process.</p>

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