Construction of A Multi-dimensional Quality Evaluation System for Yam
LIU Guanghao
ZHANG Guixiang
KOU Anqi
LIU Laicai
DU Yuanxin
ZHANG Bingwen
ZHANG Qiuai
WANG Huadong
Abstract：As a dual-purpose resource for both medicinal and food use,yam currently suffers from low consumer awareness of its health value and lacks market competitiveness,with nutritional claims being a persistent shortcoming.This study focused on three dimensions(nutritional quality,active substances,and sensory evaluatio)to construct a scientific and systematic multi-dimensional quality evaluation system for yam.Nutritional quality primarily included the content of starch,protein,dietary fiber,minerals,and vitamins.Active substances mainly consisted of diosgenin,yam polysaccharides,allantoin,and phenolic compounds.Sensory evaluation quantifies four dimensions:form,color,aroma,and taste.This system could provide a scientific basis for yam variety breeding,cultivation management,processing optimization,and product quality control,while also offering a reference for consumers to select high-quality yam products.
Keywords：Yamquality evaluationmulti dimensionalsystem construction
Publication Date：2026-01-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：8( 16-23 )