Abstract: 【Objective】 To review the research status in the field of sweet potato flavor both domestically and internationally from 2002 to 2024,thereby providing theoretical references for future studies on sweet potato flavor.【Methods】 Based on the China National Knowledge Infrastructure（CNKI）and Web of Science（WOS） databases,CiteSpace 6.1. R1 and VOSviewer 1.6.20 software combining bibliometric analysis was conducted to analyze the number of publications,publishing institutions,publishing authors,and keywords in Chinese and English literature on sweet potato flavor research.【Results】 A total of 327 Chinese and 3 555 English publications related to sweet potato flavor were retrieved. The number of publications in both Chinese and English literature did not exhibit linear growth overall but rather displayed a cyclical and fluctuating development trend. China accounted for 30% of the total publications in the field,ranking it the most influential country in this research. The institutions with the highest number of publications were the College of Resources and Environment at Qingdao Agricultural University for Chinese literature and China Agricultural University for English literature. In Chinese literature,nine scholarly collaboration clusters were formed,represented by authors such as SHI Chunyu,WU Liehong,ZHANG Liming,MENG Xianjun,TANG Zhonghou,ZHU Bifeng,ZHANG Zhan,SHI Yanxi,and CHEN Han. In English literature,six scholarly collaboration clusters were identified,represented by authors such as MA D F,HE S Z,KWAK S S,ZHANG P,SUN H N,and CHEN H J. The predominant keywords in Chinese literature included sweet potato,yield,quality,glycoprotein,breeding,fresh-eating sweet potato,cultivation techniques,starch,and sensory evaluation. In English literature,the main keywords were anthocyanin,beta-carotene,antioxidant activity,quality,starch,physicochemical property,gene expression,and diversity. Highly cited publications primarily came from journals such as Food Chemistry and Journal of Agricultural and Food Chemistry,with research content including sweet potato genome studies and the identification of components such as anthocyanins in purple-fleshed sweet potatoes.【Conclusion】 Research on sweet potato flavor is currently in a stage of sustained development. Studies have gradually progressed from basic chemical composition analysis to in-depth and extended studies in functional components, nutritional wellness, and processing fields.

Key words: Sweet potato, Flavor, Bibliometrics, Research status