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

<p dir="ltr">Flavor is an important determinant of consumer liking and acceptance of sweetpotatoes, but the connections between sweetpotato composition and perception of specific flavors has not been fully elucidated. This dataset includes the aromatic compound profiles for 309 genotypes as well as the sensory attributes of 42 sweetpotato genotypes that represented the diversity in a large genetic mapping population. The data are linked to a manuscript submission titled, "Volatile Compounds and Sensory Attributes that Drive the Flavors of Cooked Sweetpotato."</p>