Abstract
Dried sweet potato (SP) produced using the inverse steaming process gradually turns deep brown and develops a rich aroma during storage. Investigating these changes and exploring the contributing reaction and compounds are important to clarifying the underlying mechanisms and utilizing the pigment and aroma substances. This study mainly investigated how the Maillard reaction (MR) influences the evolution of color and aroma of dried SP during storage through physicochemical determination and non-targeted metabolomic analysis. The results indicated that MR increased the levels of browning, 5-hydroxymethylfurfural, and melanoidins after a 50-day storage period. Maltose, Glu, and His were the primary substrates of MR during storage. Ten significantly upregulated volatile compounds contributed to the development of the aroma of dried SP during storage. Among them, 2-methyl-butanal (ROAV 12.68) and maltol (ROAV 3.07) were determined to be the critical aroma compounds of dried SP stored for 50 days.