{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,21]],"date-time":"2026-07-21T18:18:04Z","timestamp":1784657884905,"version":"3.55.0"},"reference-count":64,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T00:00:00Z","timestamp":1771891200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Establishment of Quality Control and Evaluation System for Special Grain Processing and Industrialisation","award":["2024210203000547"],"award-info":[{"award-number":["2024210203000547"]}]},{"DOI":"10.13039\/501100012226","name":"Fundamental Research Funds for the Central Universities","doi-asserted-by":"publisher","award":["0919-140005"],"award-info":[{"award-number":["0919-140005"]}],"id":[{"id":"10.13039\/501100012226","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to investigate the flavor quality and starch physicochemical properties of three orange-fleshed sweet potato varieties commonly cultivated in northeastern China. Fresh and baked samples were evaluated using sensory analysis, electronic nose and tongue, gas chromatography-mass spectrometry for volatile compound profiling, and chemical methods for starch characterization. Liankaoshu 1 exhibited the highest sensory score (88.6), reflecting superior taste and aroma. A total of 70 volatile organic compounds were identified, including \u03b2-damascenone, maltol, and \u03b2-ionone, as key contributors to baked flavor. Significant varietal differences were found in starch content, particle size, and crystalline structures, with Pushu 32 showing CA-type crystals, Yanshu 25 A-type, and Liankaoshu 1 B-type. Baking increased maltose and soluble sugar levels, which were strongly correlated with sensory attributes. Spearman correlation analysis revealed that sweetness and overall sensory scores were significantly and positively correlated with maltose, soluble sugar, and reducing sugar contents, as well as starch particle size parameters (p \u2264 0.05). These results indicate that starch structural characteristics and saccharification efficiency play critical roles in regulating flavor formation during baking, providing a theoretical basis for sweet potato breeding and processing optimization.<\/jats:p>","DOI":"10.3390\/foods15050802","type":"journal-article","created":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T15:05:27Z","timestamp":1771945527000},"page":"802","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes"],"prefix":"10.3390","volume":"15","author":[{"given":"Wen","family":"Li","sequence":"first","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunjie","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huijun","family":"Cui","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siguo","family":"Xiong","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Xie","sequence":"additional","affiliation":[{"name":"Dalian Special Cereals Research Institute, Dalian 116200, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenghui","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aili","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Dalian Minzu University, Dalian 116600, China"},{"name":"Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"7480","DOI":"10.1007\/s11694-024-02742-0","article-title":"Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity","volume":"18","author":"Li","year":"2024","journal-title":"J. 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