IDENTIFYING CRITICAL VOLATILES IN THE FLAVOR OF BAKED JEWEL SWEET-POTATOES [IPOMOEA-BATATAS (L) LAM]

Thermal degradation of fractions from sweetpotato roots ('Jewel') was conducted with gas chromatography-mass spectrometry to identify precur sors of critical flavor volatiles. Upon heating (200C), sweetpotato ro ot material that was insoluble in methanol and methylene chloride prod uced similar volatile profiles to those from sweetpotatoes baked conve ntional. Volatiles derived via thermal degradation of the nonpolar met hylene chloride fraction and the polar methanol fraction did not displ ay chromatographic profiles similar to those from conventionally baked sweetpotatoes. Initial reactions in the formation of critical volatil es appear to occur in the methanol and methylene chloride insoluble co mponents. Maltol (3-hydroxy-2-methyl-4-pyrone) was found to be one of the critical components making up the characteristic aroma of baked sw eetpotatoes. integration of an analytical technique for the measuremen t of flavor into sweetpotato breeding programs could potentially facil itate the selection of improved and/or unique flavor types.