Volatile compounds with characteristic aroma of boiled sweet potato (Ipomoea batatas L. cv Ayamurasaki, I. batatas L. cv Beniazuma and /. batatas L. cv Simon 1)

摘要

Sweet potato (Ipomoea batatas L.) is a tuberous root crop that is extensively cultivated in the tropical regions. When baked, it has a characteristic odor. To be able to identify the odor-active compounds, aroma extraction dilution analysis (AEDA) was performed with gas chromatography-olfactometry (GC-O) method. The odor activity value was performed in order to determine the relative contribution of each compound to the odor of the sweet potatoes. The result indicated that a total of seventy-five compounds from Ipomoea batatas L. Cv Ayamurasaki, Beniazuma and Simon 1 were identified by GC-mass spectrometry (GC-MS), which accounted for 91.6%, 84.1% and 87.7%, respectively. The main components of volatile oil from Ayamurasaki were hexadecanoic acid (22.4%), phenylacetal-dehyde (10.2%), guaiacol (3.9%) and p-vinylguaiacol (3.8%). Eighteen odor-active compounds were identified, including phenylacetaldehyde (floral odor), maltol (sweet odor) and methional (potato odor). Characteristic aroma from two other kinds of sweet potatoes (Beniazuma and Simon 1) were investigated.