Effects of Different Baking Time and Temperature on Aroma Components, Texture and Senses of Jifen No. 1

To find out the best baking conditionsby investigating the effects of baking time (1, 2, 3 h) and temperature (150, 200, 250℃) on aroma components, texture characteristics and senses of Jifen No. 1 sweet potato by gas chromatography-mass spectrometry (GC-MS), texture analyzer and sensory evaluation.Texture analysis showed that hardness, gumminess, springiness and cohesiveness all decreased at first and then increased with the increasing of temperature and time. Sensory evaluation analysis showed that the overall taste of sweet potato increased with the increasing of baking temperature. Aroma composition analysis showed that the relative content of aldehydes, which was large and increased with baking time and temperature, could affect the flavor of sweet potato.When the baking condition was 200℃ and 2 h, the cohesiveness and gumminess of Jifen No.1 were the lowest and the taste was the best, the sensory evaluation score was high and the aroma was rich.According to the indexes above, 200℃ and 2 h was the best baking conditions for Jifen No.1.