Volatile Compound Profiles of Indonesia's 'Cilembu' Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage
Article Sidebar
-
cilembu, sweet potato, volatile compounds
Abstract
Native to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of Cilembu sweet potato (CSP) has not been fully characterized. Therefore, this study aimed to analyze volatile compounds in CSP after conventional baking and storage, compared to Manohara sweet potato (MSP). Volatile compounds were analyzed using Gas Chromatography Mass Spectrometry (GCMS). The result showed that benzaldehyde was a key volatile compound in fresh CSP tubers. In comparison, MSP was dominated by terpenes as the main components, including α-gurjunene, methoxy-phenyl-oxime, and cymene. During storage, the sugar content in CSP surged due to starch hydrolysis, leading to the formation of Maillard reaction products, such as furfural, benzaldehyde, and 2-furan methanol, and these compounds contributed to the distinctive flavor of oven-baked CSP.
Full text article
References
[AOAC] Association of Official Analytical Chemist. (2012). Official Methods of Analytical of The Association of Official Analytical Chemist. Washington DC: AOAC.
Belgis, M., Wijaya, C. H., Apriyantono, A., Kusbiantoro, B., & Yuliana, D. Y. (2017). Volatiles and aroma characterization of several lai (Durio kutejensis) and durian (Durio zibethinus) cultivars grown in Indonesia. Scientia Horticulturae, 220, 291–298. http://dx.doi.org/10.1016/j.scienta.2017.03.041
Cao, X., Wu, H., Viejo, C. G., Dunshea, F. R., & Suleria, H. A. R. (2023). Effects of postharvest processing on aroma formation in roasted coffee – a review. International Journal of Food Science and Technology, 58, 1007–1027. https://doi.org/10.1111/ijfs.16261
Chan, C. F., Chiang, C. M., Lai, Y. C., Huang, C. L., Kao, S. C., & Liao, W. C. (2014). Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes. Journal of Food Science and Technology, 51, 4072–4077. https://doi.org/10.1007/s13197-012-0900-z
Khorramifar, A., Rasekh, M., Karami, H., Lozano, J., Gancarz, M., Łazuka, E., & Łagód, G. (2023). Determining the shelf life and quality changes of potatoes (Solanum tuberosum) during storage using electronic nose and machine learning. PLoS One, 18(4), 0284612. https://doi.org/10.1371/journal.pone.0284612
Kim, M. K., Jang, H. W., & Lee, K. (2020). Characterization of key aroma-active compounds isolated from omija fruit treated differently based on odor activity values and descriptive sensory analysis. Foods, 9, 638. https://doi.org/10.3390/foods9050638
Lancioni, C., Castells, C., Candal, R., & Tascon, M. (2022). Headspace solid-phase microextraction: Fundamentals and recent advances. Advance in Sample Preparation, 3, 100035. https://doi.org/10.1016/j.sampre.2022.100035
Liu, S., Sun, H., Ma, G., Zhang, T., Wang, L., Pei, H., Li, X., & Gao, L. (2022). Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Frontiers in Nutrition, 9, 973677. https://doi.org/10.3389/fnut.2022.973677
Mahmudatussa’adah, A., Fardiaz, D., Andarwulan, N., & Kusnandar, F. (2015). Sensory profile of baked purple sweet potato cultivated from three different locations. International Journal of Sciences: Basic and Applied Research, 20, 87–96.
Paolo, D., Bianchi, G., Morelli, C. F., Speranza, G., Campanelli, G., Kidmose, U., & Lo Scalzo, R. (2019). Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties. Food Chemistry, 298, 1–14. https://doi.org/10.1016/j.foodchem.2019.125062
Paravisini, L., Moretton, C., Gouttefangeas, C., Nigay, H., Dacremont, C., & Guichard, E. (2017). Caramel flavor perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International, 100, 209–215. http://dx.doi.org/10.1016/j.foodres.2017.07.003
Shahidi, F., & Hossain, A. (2022). Role of lipids in food flavor generation. Molecules, 27, 5014. https://doi.org/10.3390/molecules27155014
Sun, J. S., Severson, R. F. & Kays, S. J. 1994. Effect of heating temperature and microwave pretreatment on the formation of sugars and volatiles in Jewel sweet potato. Journal of Food Quality, 17, 447–456. https://doi.org/10.1111/j.1745-4557.1994.tb00165.x
Trancoso-Reyes, N., Ochoa-Martínez, L. A., Bello-Pérez, L. A., Morales-Castro, J., Estévez-Santiago, R., & Olmedilla-Alonso, B. (2016). Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour. Food Chemistry, 200, 199–205. http://doi.org/10.1016/j.foodchem.2016.01.047
Tsai, Y. -J., Lin, L. -Y., Yang, K. -M., Chiang, Y. -C., Chen, M. -H., & Chiang, P. -Y. (2021). Effects of roasting sweet potato (Ipomoea batatas L. Lam.): quality, volatile compound composition, and sensory evaluation. Foods, 10, 2602. https://doi.org/10.3390/foods10112602
Wang, S., Nie, S., & Zhu, F. (2016). Chemical constituents and health effects of sweet potato. Food Research International, 89, 90–116. https://doi.org/10.1016/j.foodres.2016.08.032
Wang, Y., Kays, S. J. (2000). Contribution of volatile compounds to the characteristic aroma of baked ‘Jewel’ sweet potatoes. Journal of the American Society for Horticultural Science, 125, 638–643. https://doi.org/10.21273/JASHS.125.5.638
Yao, Y., Zhang, R., Jia, R., Yao, Z., Qiao, Y., & Wang, Z. (2024). Exploration of raw pigmented-fleshed sweet potatoes volatile organic compounds and the precursors. Molecules, 29(3), 606. https://doi.org/10.3390/molecules29030606
Zhao, J., Wang, M., Xie, J., Zhao, M., Hou, L., Liang, J., Wang, S., & Cheng, J. (2017). Volatile flavor constituents in the pork broth of black-pig. Food Chemistry, 226, 51–60. https://doi.org/10.1016/j.foodchem.2017.01.011
Zhu, G., Xiao, Z., Zhou, R., & Lei, D. (2015). Preparation and simulation of a taro flavor. Chinese Journal of Chemical Engineering, 23, 1733–1735. https://doi.org/10.1016/j.cjche.2015.07.026