Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

Abstract

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

“…As shown in Fig. 3 A, L* values of all roasted samples decreased by more than 50 % after roasting at different temperatures and duration, suggesting roasting greatly decreased the brightness of samples, which was possibly related to the melanoidin derived from the Maillard reaction and caramelization reaction in roasting ( Tsai et al, 2021 , Zhang et al, 2022 ). All samples showed a significant difference ( P < 0.05 ) in brightness except between ROP-2 and ROP-3.…”

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

“…Sweetpotato (Ipomoea batatas L. Lam) is the sixth largest crop in the world and is rich in carbohydrates, dietary fibre, vitamins, minerals, and bioactive compounds (such as phenolic acids, flavonoids, and carotenoids) [1,2]. Sweetpotatoes are grown in more than 100 countries worldwide, mainly in Asia and Africa.…”

Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

“…In the alcohol group, 2-furanmethanol could further supplement pineapple's fruity odor with caramel-like and cooked-nutty scents [24,25]. Additionally, 1-hexanol and 2-ethyl-1-hexanol might provide floral-oily-green and rose-green aromas, respectively [26][27][28].…”