Quantitative Technique for Measuring Volatile Components of Baked Sweetpotatoes

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  • 1 Department of Horticulture, University of Georgia, Athens, GA 30602-7273
  • | 2 Phytochemical Research Unit, Russell Research Center, U.S. Department of Agriculture, Athens, GA 30612
  • | 3 Department of Horticulture, University of Georgia, Athens, GA 30602-7273

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-4 H -pyran-4-one; 2,3-dihydro-3,5-dihydroxy-6-methyl-4 H- 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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