บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Influence of postharvest curing treatment on the synthesis of the volatile flavor components in sweetpotato.

Wang, Y.; Horvat, R. J.; White, R. A.; Kays, S. J.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 207-212 Ref: 25 ref.

1998

บทคัดย่อ

Influence of postharvest curing treatment on the synthesis of the volatile flavor components in sweetpotato.

The effects of curing (7 days at 29.4 deg C, 95% RH) on the volatile flavour chemistry of sweet potato roots was studied. Volatile extracts were sampled at harvest and after curing, and collected during baking. Odorants were discerned by olfactory assessment of GC peaks with the identity of critical compounds determined by GC-MS. Of 46 compounds identified, 38 were odour-active. Curing had a pronounced effect on aroma intensity and quality. Uncured roots yielded only 37% (cv. Jewel) and 12% (breeding line GA90-16) of the total amount of odour-active volatiles of cured roots and had substantially depressed aromas. Certain compounds were not obtained from freshly harvested roots (only 22 of 38 compounds were present in GA90-16 and 34 of 37 in Jewel roots). Curing appeared to enhance the synthesis of alpha - and beta -amylase which in turn facilitated starch hydrolysis during baking and formation of monosaccharides that act as precursors for critical volatile flavour components.