Contribution of aroma compounds to the antioxidant properties of roasted white yam ().

Background: The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties.

Results: The aroma compounds in roasted white yam () were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O).

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices.

In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.