Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage

作者：Sihang Wang, Qingmei Bu, Ying Feng · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103031 · 被引用次数：4 · 研究领域：GABA and Rice Research、Advanced Glycation End Products research、Tea Polyphenols and Effects

Dried sweet potato (SP) produced using the inverse steaming process gradually turns deep brown and develops a rich aroma during storage. Investigating these changes and exploring the contributing reaction and compounds are important to clarifying the underlying mechanisms and utilizing the pigment and aroma substances. This study mainly investigated how the Maillard reaction (MR) influences the evolution of color and aroma of dried SP during storage through physicochemical determination and non-targeted metabolomic analysis. The results indicated that MR increased the levels of browning, 5-hydroxymethylfurfural, and melanoidins after a 50-day storage period. Maltose, Glu, and His were the primary substrates of MR during storage. Ten significantly upregulated volatile compounds contributed to the development of the aroma of dried SP during storage. Among them, 2-methyl-butanal (ROAV 12.68) and maltol (ROAV 3.07) were determined to be the critical aroma compounds of dried SP stored for 50 days. • Maillard reaction increased the level of browning of sweet potato during storage. • Maltose, Glu and His were the primary substrates of the Maillard reaction. • The soy sause and caramel aroma developed faster than other aroma during storage. • Maltol was the most upregulated volatile compound contributed to the change of aroma. • 2-methyl-butanal and maltol were the critical aroma compounds of the stored dried SP.