ArticleFoods (Basel, Switzerland)2026
Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to investigate the flavor quality and starch physicochemical properties of three orange-fleshed sweet potato varieties commonly cultivated in northeastern China. Fresh and baked samples were evaluated using sensory analysis, electronic nose and tongue, gas chromatography-mass spectrometry for volatile compound profiling, and chemical methods for starch characterization. Liankaoshu 1 exhibited the highest sensory score (88.6), reflecting superior taste and aroma. A total of 70 volatile organic compounds were identified, including β-damascenone, maltol, and β-ionone, as key contributors to baked flavor. Significant varietal differences were found in starch content, particle size, and crystalline structures, with Pushu 32 showing CA-type crystals, Yanshu 25 A-type, and Liankaoshu 1 B-type. Baking increased maltose and soluble sugar levels, which were strongly correlated with sensory attributes. Spearman correlation analysis revealed that sweetness and overall sensory scores were significantly and positively correlated with maltose, soluble sugar, and reducing sugar contents, as well as starch particle size parameters (
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