The sensory characteristics of biofortified sweet potato in Africa were explored over a wide range of carotenoid (0.4–72.5 μg/g fresh weight) and dry matter contents (26.8–39.4%). The logarithm of the total carotenoid content was correlated with the dry matter content (declining by 1.2% with each doubling of the carotenoid content) and a wide range of sensory characteristics that involve visual, odour, taste and textural characteristics. Multiple linear regression models were developed. The logarithmic relationship of colour to the carotenoid concentration means that those varieties with a relatively low carotenoid content may appear to be of similar intensity to those with a much higher and hence nutritionally beneficial carotenoid content.
Tomlins, K.; Owori, C.; Bechoff, A.; Menya, G.; Westby, A. Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato. Food Chemistry (2012) 131 (1) 14-21. [DOI: 10.1016/j.foodchem.2011.07.072]