Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods
This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (<i>Ipomoea batatas</i> L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet pota...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1467 |
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| Summary: | This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (<i>Ipomoea batatas</i> L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels of mucin protein and soluble sugars, were employed for the fermentation of the brandy. GC-IMS analysis generated three-dimensional spectrograms, which revealed distinct VOC profiles depending on the processing method used. Notably, steaming, frying, boiling, and baking significantly altered the VOC composition, imparting unique flavor characteristics. A total of 37 VOCs were identified, with esters being the predominant class, contributing to fruity and floral notes in the brandy. Principal component analysis (PCA) and Euclidean distance-based fingerprint similarity analysis further differentiated the VOC profiles, highlighting the essential role of processing techniques in flavor development. These findings provide a foundation for future research aimed at optimizing processing methods to create specific aromatic profiles in sweet potato brandy. |
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| ISSN: | 2304-8158 |