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Changes in the concentration of individual sugars in sweetpotato storage roots with cooking and their relationship to the formation of volatile compounds were studied. During cooking maltose concentration increased from 0.03% fwt at 25.C to a maximum of 4.33% at WC. Microwave pretreatment (2-4 minutes) resulted in a significant decrease in amounts of maltose and volatiles formed. At 80°C, approximately 80% of maltose synthesis was inhibited when pretreated with microwaves. Adding maltose into microwave pretreated samples and then cooking in a convection oven restored most of the volatile profile with the exception of phenylacetaldehyde. Upon heating (200°C), sweetpotato root material that was insoluble in both methanol and methylene chloride produced similar volatile profiles to those from sweetpotatoes baked conventionally. Volatiles derived  via  thermal degradation of the non-polar methylenc chloride fraction and the polar methanol fraction did not display chromatographic profiles similar to those from conventionally baked sweetpotatoes. Initial reactions in the formation of critical volatiles appear to occur in the methanol and methylene chloride insoluble components. Maltol (3-hydroxy-2-methyl-4-pyrone) was found to be one of the critical components making up the characteristic aroma of baked sweetpotatoes. It was concluded that maltose represents a primary precursor for many of the volatile compounds emanating from baked `Jewel' sweetpotatoes and the formation of these volatiles appears to involve both enzymatic and thermal reactions.

CRITICAL VOLATILES IN THE FIAVOR OF THE SWEETPOTATO