Differences in Sensory,Texture and Aroma Components of Different Sweet Potato Varieties after Baking

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.