Li Yunying, Li Lin, Liu Qian, Yin Yina, Zhou Lin, Zhao Xinxin, Peng Xinyan
College of Life Sciences, Yantai University, Yantai 264005, China.
Yantai Food and Drug Inspection and Testing Center, Yantai 264000, China.
Foods. 2025 Apr 23;14(9):1467. doi: 10.3390/foods14091467.
This study investigated the impact of various thermal processing methods-steaming, boiling, frying, and baking-on the volatile organic compounds (VOCs) in sweet potato ( L.) brandy using gas chromatography-ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels of mucin protein and soluble sugars, were employed for the fermentation of the brandy. GC-IMS analysis generated three-dimensional spectrograms, which revealed distinct VOC profiles depending on the processing method used. Notably, steaming, frying, boiling, and baking significantly altered the VOC composition, imparting unique flavor characteristics. A total of 37 VOCs were identified, with esters being the predominant class, contributing to fruity and floral notes in the brandy. Principal component analysis (PCA) and Euclidean distance-based fingerprint similarity analysis further differentiated the VOC profiles, highlighting the essential role of processing techniques in flavor development. These findings provide a foundation for future research aimed at optimizing processing methods to create specific aromatic profiles in sweet potato brandy.
本研究采用气相色谱-离子迁移谱（GC-IMS）研究了蒸、煮、炸、烤等不同热加工方法对甘薯（L.）白兰地中挥发性有机化合物（VOCs）的影响。以粘蛋白和可溶性糖含量高而闻名的25号甘薯用于白兰地的发酵。GC-IMS分析生成了三维光谱图，根据所使用的加工方法显示出不同的VOC谱。值得注意的是，蒸、炸、煮和烤显著改变了VOC的组成，赋予了独特的风味特征。共鉴定出37种VOCs，其中酯类是主要类别，为白兰地带来果香和花香。主成分分析（PCA）和基于欧几里得距离的指纹相似性分析进一步区分了VOC谱，突出了加工技术在风味形成中的重要作用。这些发现为未来旨在优化加工方法以在甘薯白兰地中创造特定香气特征的研究奠定了基础。
