ArticleMolecules (Basel, Switzerland)2024
Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea.Food chemistry: X · 2026Article
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Food chemistry: X · 2025Article
- Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties.Food chemistry: X · 2025Article
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6 authors.
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Abstract
Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a correlation analysis was carried out with the aroma precursors. In total, 66 volatile organic compounds were identified. Terpenoids and aldehydes were the main volatile compounds, accounting for 59% and 17%, respectively. Fifteen compounds, including seven aldehydes, six terpenes, one furan, and phenol, were identified as key aromatic compounds for sweet potato using relative odor activity values (ROAVs) and contributed to flower, sweet, and fat flavors. The OR sample exhibited a significant presence of
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