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Construction and Application of Flavor Wheel for Dried Sweet Potato
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Xuefei WANG1, Qiaoyan WANG1, Xianglan FENG1, Xiantao ZHANG2, Hongfang JI1, Lingwen ZHANG1, *, Xiaona ZHANG3
Science and Technology of Food Industry | 2026, 47(17) : 414 - 425
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Science and Technology of Food Industry | 2026, 47(17): 414-425
• Analysis and Determination •
Construction and Application of Flavor Wheel for Dried Sweet Potato
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Xuefei WANG1, Qiaoyan WANG1, Xianglan FENG1, Xiantao ZHANG2, Hongfang JI1, Lingwen ZHANG1, *, Xiaona ZHANG3
Affiliations
  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • 2Shandong Oler Food Co., Ltd., Zaozhuang 277200, China
  • 3Henan Engineering Research Center for Green Processing and Safety Control of Food, Xinxiang 453700, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025090105
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This study focused on dried sweet potatoes to develop a suitable sensory flavor evaluation method, where a sensory panel performed quantitative descriptive analysis on 41 commercial samples. The descriptive words were selected and summarized, a dried sweet potatoes gratin flavor wheel was constructed, and sensory evaluation tools were designed. A total of 67 descriptor words were obtained, and constructed a flavor wheel covering taste, odor, texture, and appearance. Using the geometric mean method combined with cluster analysis and principal component analysis, 29 characteristic descriptors were screened, including 5 for appearance, 6 for odor, 9 for taste and 9 for texture. The analytic hierarchy process determined the sensory indicator weight ratio as taste:texture:odor:appearance=40:35:10:15. Subsequently, two methods were established, including a suitability-based one for ordinary consumers and a quantitative descriptive one for professional evaluators. This study could provide a reference for the quality evaluation and product development of dried sweet potatoes.

dried sweet potato  /  flavor wheel  /  sensory evaluation  /  sensory descriptors
王雪菲, 王巧言, 冯香岚, 张显涛, 计红芳, 张令文, 张晓娜. 甘薯干风味轮的构建与应用. 食品工业科技, 2026 , 47 (17) : 414 -425 . DOI: 10.13386/j.issn1002-0306.2025090105
Xuefei WANG, Qiaoyan WANG, Xianglan FENG, Xiantao ZHANG, Hongfang JI, Lingwen ZHANG, Xiaona ZHANG. Construction and Application of Flavor Wheel for Dried Sweet Potato[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 414 -425 . DOI: 10.13386/j.issn1002-0306.2025090105
Appendix
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Year 2026 volume 47 Issue 17
125
54
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Article Info
doi: 10.13386/j.issn1002-0306.2025090105
  • Receive Date：2025-09-10
  • Online Date：2026-10-24
  • Published：2026-09-01
Article Data
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History
  • Received：2025-09-10
Affiliations
    1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
    2Shandong Oler Food Co., Ltd., Zaozhuang 277200, China
    3Henan Engineering Research Center for Green Processing and Safety Control of Food, Xinxiang 453700, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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