Journal of Food Science · 1991 · 23 citations · 6 references
AgricultureCrop SciencesPlant SciencesCrop PhysiologyFood AnalysisFood ChemistryAroma CompoundsCarbohydrates In FoodsFood CompositionSugar AnalysisVolatile Aroma AnalysisVolatile Compound ProfilingBreeding Line EvaluationCultivar Differences In FlavorFlavor Compound AnalysisFlavor VolatilesFood Flavor AnalysisFood Sugar AnalysisSweet FoodsSweet Potato
ABSTRACT 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.
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HPLC Determination of Sugars in Raw and Baked Sweet Potatoes
David H. Picha · Journal of Food Science · 1985 · 120 citations