Differences in Sensory,Texture and Aroma Components of Different Sweet Potato Varieties after Baking
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摘要: 选取五个品种甘薯为实验材料，研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异。理化测定得出，受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯；淀粉型甘薯总糖含量低于鲜食型甘薯；鲜食型甘薯中红瑶的总糖含量最高。感官评价得出鲜食型甘薯中红瑶、普薯32烘烤后口感较好，淀粉型甘薯中冀粉1号烘烤后口感较好；红瑶的口感最佳。质构及相关性分析得出，整体口感分别与咀嚼性、内聚性呈显著负相关（P<0.05）。红瑶的内聚性、咀嚼性数值最低，因此红瑶的口感最好。GC-MS及PLSDA分析得出，苯甲醛、苯乙醛、壬醛、橙花醇、大马士酮、芳樟醇、4-乙烯基-2-甲氧基苯酚、α-萜品烯等物质为品种间共有香气组分；芳樟醇、癸醛、2-莰烯、壬酸、糠醛五种香气成分为甘薯重要香气成分。综合得出，受试品种中最适合用于烘烤的品种为红瑶。Abstract: Five varieties of sweet potatoes were selected as experimental materials,and differences in physical and chemical indexes,sensory score,aroma components and texture characteristics of the different varieties of sweet potatoes after baking were studied. The physical and chemical indexes showed that the protein content of starch sweet potato was lower than that of fresh sweet potato. The total sugar content of starch sweet potato was lower than that of fresh sweet potato. The total sugar content of Hongyao was the highest in fresh sweet potato.Sensory evaluation showed that the taste of Hongyao and Pushu32 were better after baking in fresh sweet potato. Jifen No.1 was better in starch sweet potato.The taste of Hongyao was the best. Texture and correlation analysis showed that the overall taste was negatively correlated with chewiness and cohesiveness(P<0.05),respectively. Hongyao had the best taste because of its lowest cohesiveness and chewiness. GC-MS and PLSDA analysis showed that benzaldehyde,phenylacetaldehyde,nonanal,nerol,damascone,linalool,4-vinyl-2-methoxyphenol,α-terpinene were the common aroma components among the tested varieties. Linalool,decaldehyde,2-camphene,nonanal and furfural were the important aroma components of sweet potato. All in all,Hongyao was the most suitable sweet potato for roast.
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