Abstract:In order to explore the quality of different sweet potato varieties after baking，eight varieties with different characteristics were used as materials，and their characteristics in relation to physical and chemical properties，sensory and texture characteristics and other indicators after baking were determined，the correlation analysis between each indicator and principal component analysis were also determined.Results showed that Jishu 8 had the highest dryness rate and the lowest protein content；Jishu 26 had the lowest dryness rate，total sugar and starch content；Jishu 7 had the highest total sugar and starch content；Jifen 2 had the highest protein content；Jizishu 3 had the highest fiber content；and Jiyuan 1 had the lowest fiber content.Two models were established based on texture index and principal component analysis，and the texture comprehensive scores of the eight sweet potato textures in descending order were Jizishu 3，Jifen 3，Jifen 2，Yanshu 25，Jishu 26 ，Jishu 7，Jiyuan 1，and Jishu 8.Sensory evaluation showed that Jifen 2 had the best acceptance，while Jishu 8 had the worst acceptance.Correlation analysis showed that there was a correlation between nutritional quality，texture quality，and sensory quality.Comprehensive analysis showed that Jifen 2 was the best among the 8 sweet potato varieties，followed by Yanshu 25，Jizishu 3，Jishu 26，Jifen 3，Jishu 7，Jiyuan 1，and Jishu 8.