Evaluation of flavor characteristics of sweet potato wines produced by different processing methods using multiple analytical and sensory techniques

This study systematically investigated the effects of cooking methods (steaming vs . roasting) and saccharification treatment on the flavor profile of sweet potato wines using a novel whole-pulp fermentation process without aging. The volatile compounds were analyzed via HS-SPME-GC-MS and HS-GC-IMS, taste profiles were assessed using an electronic tongue, and consumer perception was evaluated through Check-All-That-Apply (CATA). Results demonstrated that the flavor of wines produced in this study differed significantly from commercial sweet potato wines made by traditional methods. Steaming preserved a refreshing and pure taste, reducing undesirable flavors and achieving the highest consumer preference (41.67%). In contrast, roasting promoted Maillard and caramelization reactions, leading to higher contents of alcohols, esters, terpenes, and furans, but also intensified off-flavors. Saccharification exerted method‑dependent effects: when combined with steaming, it increased fruity and floral esters and terpenes despite elevating bitterness; when combined with roasting, it suppressed off‑flavors and improved taste balance, resulting in a 27.08% preference rate. This study provides a scientific basis for optimizing sweet potato wine production and underscores the potential of whole-pulp fermentation in developing high-value, differentiated sweet potato alcoholic beverages. ● Multi-technique approach (GC-MS, GC-IMS, electronic tongue, CATA) revealed distinct flavor profiles among processing methods. ● Roasting increased aroma compound diversity but intensified off-flavors; saccharification showed method-dependent effects. ● Steaming without saccharification preserved a refreshing taste and achieved the highest consumer preference (41.67%). ● Compared to eight commercial sweet potato wines, the novel wines exhibited distinct volatile fingerprints, particularly enriched in fruity esters.