# Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes

## TL;DR

This study compares the flavor and starch properties of three sweet potato varieties after baking, identifying key compounds and starch structures that influence taste and aroma.

## Contribution

The study reveals how starch structure and sugar content influence baked sweet potato flavor, offering insights for breeding and processing.

## Key findings

- Liankaoshu 1 had the highest sensory score and contained key flavor compounds like β-damascenone and maltol.
- Varieties showed distinct starch crystalline structures (A-, B-, and CA-types), affecting flavor formation.
- Sweetness and sensory scores were positively correlated with maltose, soluble sugar, and starch particle size.

## Abstract

This study aimed to investigate the flavor quality and starch physicochemical properties of three orange-fleshed sweet potato varieties commonly cultivated in northeastern China. Fresh and baked samples were evaluated using sensory analysis, electronic nose and tongue, gas chromatography-mass spectrometry for volatile compound profiling, and chemical methods for starch characterization. Liankaoshu 1 exhibited the highest sensory score (88.6), reflecting superior taste and aroma. A total of 70 volatile organic compounds were identified, including β-damascenone, maltol, and β-ionone, as key contributors to baked flavor. Significant varietal differences were found in starch content, particle size, and crystalline structures, with Pushu 32 showing CA-type crystals, Yanshu 25 A-type, and Liankaoshu 1 B-type. Baking increased maltose and soluble sugar levels, which were strongly correlated with sensory attributes. Spearman correlation analysis revealed that sweetness and overall sensory scores were significantly and positively correlated with maltose, soluble sugar, and reducing sugar contents, as well as starch particle size parameters (p ≤ 0.05). These results indicate that starch structural characteristics and saccharification efficiency play critical roles in regulating flavor formation during baking, providing a theoretical basis for sweet potato breeding and processing optimization.