Identification of Volatile Organic Compounds from Model Sweetpotato Products Using Different Analytical Methods

This study determined volatile emission from model sweetpotato products using different evaluation methods. Sublimation method and Thermogravimetric Analysis (TGA) coupled to Fourier Transform Infrared (FTIR) were used to assess the volatiles from a Ready-to-eat-breakfast cereal (RTEBC). TGA/FTIR, and Solid-Phase Microextraction Method (SPME) and gas-chromatography mass spectrometry (GC-MS) were used to characterize volatiles in sweetpotato breads (SPB). FTIR peaks at 3500 (alcohols), 2400 (carbon dioxide), and 1900 (ketones) were identified in the RTEBC. For SPME/GC-MS measures, Dimethyl Phthalate (33±0.51), Phenol (39±0.52) and Diazene (48±0.280) were observed in doughs made using different cultivars.