Effects of Roasting Sweet Potato (<i>Ipomoea batatas</i> L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation.

This study found that the ideal roasting time has the following effects: starch hydrolysis and thermal cracking reactions (carotenoid degradation, caramelization, the Maillard reaction, and Strecker degradation) change the flesh color from milky white to golden yellow, then to brown, and the browning index had an increasing trend with the roasting time and significant increases in maltose, β-ionone, benzeneacetaldehyde, furfural, maltol, 2-furanmethanol, and sesquiterpenoids, providing fruity, sweet, and caramel-like odors and adding a unique flavor to the roasted sweet potatoes.

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