| 【Objective】The study was carried out to explore the changes of volatile flavor components of Guangshu
87 before and after steaming with a view to providing a basis for the improvement of fresh sweetpotato flavor substance.
【Method】The headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry
(GC-MS) technology were used to compare and analyze the volatile flavor components of fresh and steamed Guangshu
87.【Result】A total of 71 volatile compounds were detected in fresh Guangshu 87, mainly including aldehydes (40.52%),
terpenoids (16.18%), heterocycles (15.17%), alcohols (11.59%), esters (7.94%), aromatics (4.49%), ketones (1.62%),
and etc. A total of 69 volatile compounds were detected in steamed Guangshu 87, mainly including aldehydes (47.36%),
aromatics (21.39%), terpenoids (10.33%), halogenated hydrocarbons (7.07%), alcohols (3.24%), ketones (2.64%), esters (2.61%), and etc.. Among them, the volatile compound with the highest relative content in fresh and steamed sweet potato
was phenylacetaldehyde, with the relative content of 16.78% and 19.92%, but there was no significant difference in it before
and after steaming. Differential analysis showed that a total of 47 differential metabolites were screened, in which 14 were
up-regulated and 33 were down-regulated. The compound with the highest up-regulation factor was chloro-acetic acid,
2-phenylethyl ester with an up-regulation factor of 4.4, and the compound with the highest down-regulation factor was
2-propyl-1H-imidazole, with the down-regulation factor as high as 13.49.【Conclusion】Combining the relative content
and differential analysis, the main volatile components with a significant increase in the relative content of Guangshu 87 after
steaming are 2,4-Di-tert-butylphenol and chloro-acetic acid, 2-phenylethyl ester, which are the most likely constituents of
the characteristic volatile flavor of steamed Guangshu 87. |
