ArticleFood chemistry: X2023
Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam.Food chemistry: X · 2026Article
- Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes.Foods (Basel, Switzerland) · 2026Article
- Effect of different cooking methods on the sensory, nutritional, and flavor profiles of threeFood chemistry: X · 2026Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC-MS and GC-IMS.Food chemistry: X · 2025Article
- Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato.Food chemistry: X · 2025Article
- Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Food chemistry: X · 2025Article
- Characteristic of volatile flavor compounds in 'Fengtangli' plum (Frontiers in nutrition · 2025Article
- Comprehensive quality assessment of 296 sweetpotato core germplasm in China: A quantitative and qualitative analysis.Food chemistry: X · 2024Article
- Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content.Food chemistry: X · 2024Article
- Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes.Food chemistry: X · 2024Article
- Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors.Molecules (Basel, Switzerland) · 2024Article
- Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security.Frontiers in plant science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baking increased the YFSP soluble sugar content from 9.12% to 36.65%. Specifically, maltose increased by 200-fold and this possibly accounted for the sweetness of baked YFSP. From the Gas Chromatography-Mass Spectrometry analysis, the contents of furans and terpenes increased with baking, endowing baked YFSP with an aroma. On the contrary, boiling retained more carotenoids than the other cooking methods. Although cooking clearly altered YFSP, bioactive substances were predominantly preserved as only 72 out of 706 metabolites were identified as differentially accumulated metabolites between cooked and raw samples. Taken together, baked YFSP had high levels of sugars and volatile compounds, and the three cooking methods had little effect on chemical compounds. This comprehensive evaluation of cooked YFSP is a basis for sweetpotato processing and consumer choice.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.