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.
