Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
Sweetpotato with different flesh colors exhibits significant differences in flavor. Nevertheless, research on the identification of the key aromatic compounds in sweetpotato is scarce. Therefore, 40 primary sweetpotato varieties with different flesh colors were analyzed by HS-SPME/GC–MS to character...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009465 |
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| author | Rong Zhang Chaochen Tang Bingzhi Jiang Xueying Mo Zhangying Wang |
| author_facet | Rong Zhang Chaochen Tang Bingzhi Jiang Xueying Mo Zhangying Wang |
| author_sort | Rong Zhang |
| collection | DOAJ |
| description | Sweetpotato with different flesh colors exhibits significant differences in flavor. Nevertheless, research on the identification of the key aromatic compounds in sweetpotato is scarce. Therefore, 40 primary sweetpotato varieties with different flesh colors were analyzed by HS-SPME/GC–MS to characterize the volatile compounds. A total of 121 volatile compounds were detected, with aldehydes, furans and terpenes being the most abundant components. Additionally, 35 compounds were identified as the key aromatic compounds by OAV > 1, of which 17 were found in all varieties and hence considered as the major components of sweetpotato aroma. Further analysis demonstrated that the yellow-fleshed sweetpotato had the strongest aroma, which was presumed due to the aldehydes like (E,E)-2,4-heptadienal, nonanal, (E,E)-2,4-decadienal,etc. that were produced during the degradation of unsaturated fatty acids. The unique sweety and floral aroma of orange-fleshed sweetpotato might be attributed to apocarotenoid volatiles (trans-beta-ionone, β-ionone, geranylacetone, etc.), the derivates of carotenoids. The purple-fleshed sweetpotato exhibited weak aroma with a significantly high terpenoids concentration. Overall, these findings may be the main reason for the different aromas of different colored sweetpotatoes and provides insights into sweetpotato aroma and a theoretical basis for improving sweetpotato aroma. |
| format | Article |
| id | doaj-art-ff91f313f09a429185f86a504a374cf1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ff91f313f09a429185f86a504a374cf12025-02-12T05:31:49ZengElsevierFood Chemistry: X2590-15752025-01-0125102058Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varietiesRong Zhang0Chaochen Tang1Bingzhi Jiang2Xueying Mo3Zhangying Wang4Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaCrops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaCrops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaCrops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaCorresponding authors at: Crops Research Institute, Guangdong Academy of Agricultural Sciences, No.18 Jinying West Second Street, Tianhe District, Guangzhou, Guangdong 510640, China.; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaSweetpotato with different flesh colors exhibits significant differences in flavor. Nevertheless, research on the identification of the key aromatic compounds in sweetpotato is scarce. Therefore, 40 primary sweetpotato varieties with different flesh colors were analyzed by HS-SPME/GC–MS to characterize the volatile compounds. A total of 121 volatile compounds were detected, with aldehydes, furans and terpenes being the most abundant components. Additionally, 35 compounds were identified as the key aromatic compounds by OAV > 1, of which 17 were found in all varieties and hence considered as the major components of sweetpotato aroma. Further analysis demonstrated that the yellow-fleshed sweetpotato had the strongest aroma, which was presumed due to the aldehydes like (E,E)-2,4-heptadienal, nonanal, (E,E)-2,4-decadienal,etc. that were produced during the degradation of unsaturated fatty acids. The unique sweety and floral aroma of orange-fleshed sweetpotato might be attributed to apocarotenoid volatiles (trans-beta-ionone, β-ionone, geranylacetone, etc.), the derivates of carotenoids. The purple-fleshed sweetpotato exhibited weak aroma with a significantly high terpenoids concentration. Overall, these findings may be the main reason for the different aromas of different colored sweetpotatoes and provides insights into sweetpotato aroma and a theoretical basis for improving sweetpotato aroma.http://www.sciencedirect.com/science/article/pii/S2590157524009465HS-SPME/GC–MSKey aromatic compoundsDifferent flesh colorsOdor activity valueMultivariate analysis |
| spellingShingle | Rong Zhang Chaochen Tang Bingzhi Jiang Xueying Mo Zhangying Wang Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties Food Chemistry: X HS-SPME/GC–MS Key aromatic compounds Different flesh colors Odor activity value Multivariate analysis |
| title | Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties |
| title_full | Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties |
| title_fullStr | Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties |
| title_full_unstemmed | Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties |
| title_short | Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties |
| title_sort | characterization of volatile compounds profiles and identification of key volatile and odor active compounds in 40 sweetpotato ipomoea batatas l varieties |
| topic | HS-SPME/GC–MS Key aromatic compounds Different flesh colors Odor activity value Multivariate analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009465 |
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