ArticleFood chemistry: X2025
Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- A novel shark VNAR antibody-based immunotoxin targeting ERα36 disrupts non-genomic estrogen signaling and tumor metabolic reprogramming in breast cancer.Acta pharmacologica Sinica · 2026Article
- Quality comparison of Gastrodia elata grown using artificial mushroom cultivation kits and traditional wood-based cultivation.Scientific reports · 2025Article
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Abstract
Dried sweet potato (SP) produced using the inverse steaming process gradually turns deep brown and develops a rich aroma during storage. Investigating these changes and exploring the contributing reaction and compounds are important to clarifying the underlying mechanisms and utilizing the pigment and aroma substances. This study mainly investigated how the Maillard reaction (MR) influences the evolution of color and aroma of dried SP during storage through physicochemical determination and non-targeted metabolomic analysis. The results indicated that MR increased the levels of browning, 5-hydroxymethylfurfural, and melanoidins after a 50-day storage period. Maltose, Glu, and His were the primary substrates of MR during storage. Ten significantly upregulated volatile compounds contributed to the development of the aroma of dried SP during storage. Among them, 2-methyl-butanal (ROAV 12.68) and maltol (ROAV 3.07) were determined to be the critical aroma compounds of dried SP stored for 50 days.
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