Data from: Volatile Compounds and Sensory Attributes that Drive the Flavors of Cooked Sweetpotato

Data from: Volatile Compounds and Sensory Attributes that Drive the Flavors of Cooked Sweetpotato

<p dir="ltr">Flavor is an important determinant of consumer liking and acceptance of sweetpotatoes, but the connections between sweetpotato composition and perception of specific flavors has not been fully elucidated. This dataset includes the aromatic compound profiles for 309 genot...

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Bibliographic Details
Main Author: Modesta Abugu (21580313) (author)
Other Authors: Suzanne D. Johanningsmeier (16653333) (author), MATTHEW ALLAN (18945580) (author), Massimo Iorizzo (3108102) (author), Ken Pecota (21580323) (author), G. Craig Yencho (17477148) (author)
Published: 2025
Subjects:
Food sciences
Food chemistry and food sensory science
Horticultural production
Horticultural crop improvement (incl. selection and breeding)
flavor assessment
sweetpotato
sensory analysis
genotype
volatile compounds
flavor
aromatic compounds
data collection
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