Volatile compounds with characteristic aroma of boiled sweet potato (Ipomoea batatas L. cv Ayamurasaki, I. batatas L. cv Beniazuma and I. batatas L. cv Simon 1)

References

• N. Terahara, T. Oki, T. Matsui, K. Fukui, K. Sugita, K. Matsumoto and I. Suda, Simultaneous determination of major anthocyanins in purple sweet potato. Nippon Shokuhin Kagaku Kogaku Kaishi, 54, 33–38 (2007).
   Web of Science ®Google Scholar
• Q. Tian, I. Konczak and S.J. Schwartz, Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry. J. Agric. Food Chem., 53, 6503–6509 (2005).
   PubMedGoogle Scholar
• W. Grosch, Detection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci. Technol., 4, 68–73 (1993).
   Web of Science ®Google Scholar
• Y. Wang and S.J. Kays, Contribution of volatile compounds to the characteristic aroma of baked ‘Jewel’ sweet potato. J. Food Qual., 24, 67–78 (2001).
   Google Scholar
• T.H. Parliament, Thermal generation of aromas: An overview. Gen. Rev., 409, 2–11 (1989).
   Google Scholar
• W. Grosch, Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem. Senses, 26, 533–545 (2001).
   PubMed Web of Science ®Google Scholar
• H. Guth and W. Grosch, Evaluation of important odorants in foods by dilution techniques. In: Flavor Chemistry. Thirty Years of Progress. Edits., R. Teranishi, E. L. Wick and I. Hornstein. ACS Symposium, August 23–27, pp. 377–386. Boston, MA/New York, Kluwer Academics/Plenum (1999).
   Google Scholar
• S. Bailly, V. Jerkovis, B.J. Marchand and S. Collin, Aroma extraction aroma analysis of sauternes wines. Key role of polyfunctional thiols. J. Agric. Food Chem., 54, 7227–7234 (2006).
   PubMed Web of Science ®Google Scholar
• R.P. Adams, Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry, 4th ed.., Allured Publ. Corp, Carol Stream, IL (2007).
   Google Scholar
• M. Miyazawa, A. Teranishi and Y. Ishikawa, Components of the essential oil from Petasites japonicas. Flavour Fragr. J., 18, 231–233 (2003).
   Web of Science ®Google Scholar
• M. Miyazawa, C. Yamafuji, J. Tabata and Y. Ishikawa, Oviposition-stimulatory activity against ostrinia zealis by essential oil of root part from Cirsium japonicum DC. Nat. Prod. Res, 17, 341–345 (2003).
   PubMed Web of Science ®Google Scholar
• M. Miyazawa, Y. Kawauchi and N. Matsuda, Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food. Flavour Fragr. J., 25, 197–201 (2010).
   Google Scholar
• T. Takahashi, K. Mizui and M. Miyazawa, Volatile compounds with characteristic odour in Moso-Bamboostems (Phyllostachys pubescens mazel ex houz. du ehaie). Phytochem. Anal., 21, 489–495 (2010).
   PubMed Web of Science ®Google Scholar
• S. Sukhontha, C. Theerakulkait and M. Miyazawa, Characterization of volatile aroma compounds from red black rice bran. J. Oleo. Sci., 58, 155–161 (2009).
   PubMedGoogle Scholar
• M. Miyazawa, Y. Minamino and H. Kameoka, Volataile components of Ephedra sinica Stapf. Flavour Fragr. J., 12, 15–17 (1997).
   Web of Science ®Google Scholar
• M. Miyazawa, Y. Utsumi and J. Kawata, Comparison of the essential oil from wild type and cultivar type of Hosta sieboldiana. J. Essent. Oil-Bearing Plants, 11, 413–422 (2008).
   Web of Science ®Google Scholar
• J.B. Sun, R.F. Severson, W.S. Schlotzehauer and S.J. Kays, Identifying critical volatiles in the flavor of baked ‘Jewel’ sweet potatoes (Ipomoea batatas (L.) Lam.). J. Am. Soc. Hort. Sci., 120, 468–474 (1995).
   Google Scholar
• P.P. Leksrisompong, R.E. Miracle and M.A. Drake, Characterization of flavor of whey protein hydrolysates. J. Agric. Food. Chem., 58, 6318–6327 (2010).
   PubMed Web of Science ®Google Scholar
• P. Rotsatchakul, S. Chaiseri and K.R. Cadwallader, Identification of characteristic aroma components of Thai fried chili paste. J. Agric. Food Chem., 56, 528–536 (2008).
   PubMedGoogle Scholar
• R. Scarpellino and R.J. Soukup, Key flavors from heat reaction of food ingredients. In: Flavor Science. Sensile Principles and TechniquesEdits., E. Acree and R. Terahashi, pp. 309–333., American Chemical Society, Washington, DC (1993).
   Google Scholar
• M. Czerny, F. Mayer and W. Grosch, Sensory study on the character impact odorants of roasted Arabica coffee. J. Agric. Food Chem., 47, 695–699 (1999).
   PubMed Web of Science ®Google Scholar
• I.W. Liaw, R.E. Miracle, S.M. Jervis, M.A.D. Listiyani and M.A. Drake, Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. J. Food Sci., 76, 1188–1194 (2011).
   Google Scholar
• G.T. Eyres, P.J. Marriott and J.P. Dufour, Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties. J. Agric. Food Chem., 55, 6252–6261 (2007).
   PubMed Web of Science ®Google Scholar
• K. Javidnia, R. Miri and M. Kamalin, Chemical composition of the essential oils of Anthemis altissima L. grown in Iran. Flavour Fragr. J., 19, 213–216 (2004).
   Web of Science ®Google Scholar
• B. Sabulal, M. Dan and A.J. John, Phenylbutanoid-rich rhizome oil of Zingiber neesanum from Western Ghats, southern India. Flavour Fragr. J., 22, 521–524 (2007).
   Web of Science ®Google Scholar
• A. Esmaeili, F. Nematollahi and A. Rustaiyan, Volatile constituents of Achillea pachycephala, A. oxyodonta and A. biebersteinii from Iran. Flavour Fragr. J., 21, 253–256 (2006).
   Web of Science ®Google Scholar
• I. Jerkovie, J. Mastelie and Z. Marijanovie, Avariety of volatile compounds as markers in unifloral honey from Dalmatian sage (Salvia officinalis L.). Chem. Biodivers., 3, 1307–1316 (2006).
   PubMedGoogle Scholar
• A. Bertoli, L. Pistelli and L. Morelli, Volatile constituents of different parts (roots, stems and leaves) of Smyrnium olusatrum L. Flavour Fragr. J., 19, 522–525 (2004).
   Web of Science ®Google Scholar
• H. Ting-yu, W. Xiang and M. Li-ping, Studies on the chemical constituents of volatile oil from Myoporum bontioidews. Huanan Nongye Daxue Xuebao, 26, 114–116 (2005).
   Google Scholar
• C.T. Sadashiva, P. Sharanappa and A.B. Remashree, Chemical composition and antimicrobial activity of the essential oil from brak of Pittosporum dasycaulon Miq. Adv. Biol. Res., 4(6), 301–304 (2010).
   Google Scholar