Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods

This study investigated the impact of various thermal processing methods-steaming, boiling, frying, and baking-on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography-ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels of mucin protein and soluble sugars, were employed for the fermentation of the brandy. GC-IMS analysis generated three-dimensional spectrograms, which revealed distinct VOC profiles depending on the processing method used. Notably, steaming, frying, boiling, and baking significantly altered the VOC composition, imparting unique flavor characteristics. A total of 37 VOCs were identified, with esters being the predominant class, contributing to fruity and floral notes in the brandy. Principal component analysis (PCA) and Euclidean distance-based fingerprint similarity analysis further differentiated the VOC profiles, highlighting the essential role of processing techniques in flavor development. These findings provide a foundation for future research aimed at optimizing processing methods to create specific aromatic profiles in sweet potato brandy.