Quantitative technique for measuring volatile components of baked sweetpotatoes
1993
Sun, J.B. | Severson, R.F. | Kays, S.J.
We describe a relatively simple collection procedure for quantifying volatiles in baked sweetpotato [Ipomoea batatas (L.) Lam.]. Volatiles formed during baking 'jewel' and 'Centennial' sweetpotatoes at 204C were purged from a baking vessel with He or a HeO2 mixture, collected in cold methylene chloride, and reduced in volume using a Kuderna-Danish concentrator. Volatile components were quantified by capillary gas chromatography and characterized using gas chromatographic-mass spectrometer analysis. Quantitatively, the major components were identified as 2-furaldehyde; 2-furanmethanol; benzaldehyde; 5-methyl-2-furfural; phenylacetaldehyde; 3-hydroxy-2-methyl-4H-pyran-4-one; 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one; and 5-hydroxy-methyl-2-furancarboxaldehyde. Some quantitatively minor compounds were also identified. The volatile collection system is reproducible for quantitative comparisons among breeding lines.
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