There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

When developing new products, it is important to understand not only the category, but also the characteristics of existing products in that category. It is common to analyze white spaces and generate ideas based on the markets in one's home country; but it is less common to look to other countries for inspiration for new product ideas. Differences in culture and practice may create difficulties for researchers. The objective of this case study was to determine and address the methodological challenges of conducting a product category assessment in an unfamiliar country. This was accomplished by exploring the snack food markets in Kyoto, Japan; and collecting snack products to generate new concepts for future snack food innovation projects. Fifteen sensory experts from Kansas State University traveled to Kyoto, Japan to understand better the regional snack food market. The researchers targeted shops and markets in search of various types of snacks. The group tasted a subset of the snacks and held discussions on product sensory attributes, and any challenges in obtaining and understanding the snacks. Issues included payment, data collection, product selection, evaluation space, language barriers, and transportation. Real‐time problem solving and group discussion led to solutions to overcome such challenges.Practical ApplicationsThis paper provides a set of considerations for better understanding a product category in an unfamiliar country. It highlights issues and potential solutions for researchers who want to conduct such research.

The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air‐frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences. Practical Applications The results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.