Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles

Abstract

A trained sensory panel was used to establish terminology for describing the sensory attributes of different cultivars orange-fleshed sweet potato (OFSP) and white-fleshed sweet potato (WFSP). Quantitative descriptive analysis was applied to evaluate the samples in terms of the aroma, texture, flavor and aftertaste attributes. Thirteen attributes were identified. Principal component analysis (PCA) was applied to identify any factors differentiating between the sweet potato cultivars. The findings indicated that the main differences were, in PC1, the flavor and density and adhesive textural characteristics, and, in PC2, the grainy and firm textural characteristics of the different cultivars. OFSP displayed a more dense and pasty texture, which was most intense in the Resisto cultivar. W119 had a more grainy texture when compared with the other cultivars tested. WFSPwas more moist and fibrous. Therefore, OFSPdiffered in color, was sweeter and displayed flavor characteristics of yellow vegetables (such as butternut and pumpkin) when compared with WFSP.