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Matthew Allan

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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144

TOTAL CITATIONS

1

Scholarly Papers (2)

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1.

Volatile Compounds and Sensory Attributes that Drive the Flavors of Cooked Sweetpotato

Number of pages: 40 Posted: 03 Sep 2025
Modesta Abugu, Suzanne Johanningsmeier, Matthew Allan, Massimo Iorizzo, Kenneth Pecota and Craig Yencho
affiliation not provided to SSRN, U.S. Department of Agriculture - Food Science and Market Handling & Quality Research Unit, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 72 (867,774)

Abstract:

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volatile organic compounds, baked, Sweet potato, Ipomoea batatas, Flavor, mass spectrometry, sensory analysis

2.

Baked Sweetpotato Textures and Sweetness: An Investigation into Relationships between Physicochemical And Cooked Attributes

Number of pages: 31 Posted: 09 Oct 2023
Matthew Allan, Suzanne Johanningsmeier, Mariam Nakitto, Osvalda Guambe, Modesta Abugu, Kenneth Pecota and Craig Yencho
affiliation not provided to SSRN, U.S. Department of Agriculture - Food Science and Market Handling & Quality Research Unit, University of Pretoria, CGIAR - International Potato Center, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 72 (860,052)
Citation 1

Abstract:

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sweet potato, sweetness, texture, sensory, Ipomoea batatas, texture profile analysis