The principles of the flavor profile method were used to establish the relationship between the flavor of potatoes and their total glycoalkaloid and total phenol& contents. Tuber tissues from the seven potato clones that had glycoalkaloid contents in excess of 14 mg/lOOg were rated as bitter by the taste panel. The correlation between glycoalkaloid contents and bitterness ratings for the 13 clones included in the study was highly significant (r = 0.93). Tissues that had glycoaikaloid contents in excess of 22 mg/lOOg also produced a mild to severe burning sensation in the mouth and throat. The intensity of the burning sensation was highly correlated (r = 0.97) with glycoalkaloid contents. The correlations between phenolic contents and either bitterness or burning ratings were not significant.

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