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Volatile Constituents and Sugars of Three Diverse Cultivars of Sweet Potatoes [Ipomoea batatas (L.) Lam.]
Author(s) -
HORVAT R.J.,
ARRENDALE R.F.,
DULL G.G.,
CHAPMAN G.W.,
KAYS S.J.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05363.x
Subject(s) - chemistry , maltose , fructose , sugar , ipomoea , chromatography , sucrose , cultivar , gas chromatography , palmitic acid , food science , botany , organic chemistry , fatty acid , biology
Gas‐liquid chromatography‐mass spectrometric analyses of steam distillates from Jewel, Tainung 57 and a breeding line (No. 99) showed qualitative and quantitative differences in constituents. Twenty‐one compounds consisting of aldehydes, ketones, furans, pyridine, alcohols, terpenes and palmitic acid were identified. Maltose, sucrose, glucose and fructose were isolated and identified by gas‐liquid chromatography. There were no qualitative differences in sugars between the three selections, however, quantitative differences were found in concentration of total sugars. Maltose, the principal sugar formed during cooking, ranged from 0.07% in the breeding line No. 99 to 5.3% in Tainung 57.