EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]

ABSTRACT To better understand the factors controlling the flavor of horticultural products, the effect of method of cooking on the volatile flavor of sweet potatoes was assessed. Volatile extracts from sweet potatoes cooked by baking, boiling, and microwaving were studied by GC, GC‐MS and GC olfactory assessment. GC‐olfactory analysis identified 37 compounds that were odor‐active, 36 of which were identified. Compared with conventional baking, boiling and microwaving yielded only 54.26% and 6.43% of the relative total yield of aroma‐active compounds, respectively. From aroma extract dilution analysis, four compounds contributed to the aroma from each cooking method. In addition, cooking method specific aroma contributing compounds accounted for the unique aroma of each of the cooked products. Thus the flavor of cooked sweet potatoes is dependent upon the method of cooking both on a sensory and chemical level.