Sensory evaluation of the texture of steam-cooked table potatoes

Marle, J.T. van; Vries, R. van der Vuurst de; Wilkinson, E.C.; Yuksel, D.

doi:10.1007/bf02407564

Cited by 47 publications

(35 citation statements)

References 16 publications

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“…In general, though, tuber mealiness decreases during storage (Ridley and Lindsay 1984;Shetty et al 1992; van Marle et al 1997a). Starch is broken down during storage, leading to pitted starch granules (Cottrell et al 1993).…”

Section: Effect Of Storage Environment On Flavormentioning

confidence: 98%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, steaming, and microwaving, allowing for a diversity of uses. Most people find potatoes to be an agreeable food and very few actually dislike potatoes. Potato flavor results from the combination of taste, aroma, and texture. Flavor precursors synthesized by the plant are present in raw potatoes and consist mainly of sugars, amino acids, RNA, and lipids. Plant genotype, production environment and storage environment influence the levels of these compounds and the enzymes that react with them to produce flavor compounds. During cooking, flavor precursors react to produce the Maillard reaction compounds and the sugar, lipid and RNA degradation products that contribute to flavor. The identification of major flavor compounds is important for breeders to make gains in selection for enhanced flavor.Resumen La papa es una de las hortalizas más populares en todo el mundo y es el cultivo hortícola más importante en los Estados Unidos, ocupando cerca de una tercera parte del consumo per capita de hortalizas. Las papas se pueden preparar de muchas maneras, incluyendo cocinadas, hervidas, rostizadas, fritas, al vapor, y en el horno de microondas, lo cual permite una gran diversidad de usos. La mayoría de la gente concuerda en que las papas son un alimento compatible y a muy poca gente le disgustan las papas. El sabor de la papa resulta de la combinación de sabor, aroma y textura. Los precursores del sabor sintetizados por la planta están presentes en las papas crudas y consisten principalmente de azúcares, amonoácidos, RNA, y lípidos. El genotipo de la planta, el medio ambiente en la producción y en el almacén influencian los niveles de estos compuestos y a las enzimas que reaccionan con ellos para producir los compuestos del sabor. Durante el cocimiento, los precursores del sabor reaccionan para producir los compuestos de la reacción de Maillard y para los productos de la degradación de azúcar, lípidos y RNA que contribuyen al sabor. Es importante para los fitomejoradores la identificación de los principales compuestos del sabor para mejorar en la selección de un mayor sabor.

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Section: Effect Of Storage Environment On Flavormentioning

confidence: 98%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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“…Underwater weight is a measure for dry matter concentration of potato tubers and indirectly also for starch concentration; the higher the underwater weight, the higher the starch concentration of a cultivar. Starch granules create swelling pressure while being cooked and therefore can contribute to disintegration of the cooked tuber structure, which creates a looser cooking type (van Marle et al 1997). The relationship between flesh colour and cooking colour is even more predictable: the mere difference between both phenotypes is that flesh colour is evaluated on raw tubers and cooking colour on cooked tubers.…”

Section: High Heritabilities Were Obtainedmentioning

confidence: 99%

Phenotypic Analyses of Multi-Environment Data for Two Diverse Tetraploid Potato Collections: Comparing an Academic Panel with an Industrial Panel

et al. 2011

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Phenotypic analyses of two different association panels of tetraploid potato cultivars are presented. Association panels are sets of variously related genotypes assembled for association analysis purposes. The aims of this research were to inspect, analyse and compare two phenotypic data sets, a first step in association mapping analysis. Variance components for genotypic main effects and genotype-by-environment interactions were calculated, and estimates for the random genotypic main effects were produced. The genotypic main effects for 19 agro-morphological and quality traits were used to study trait by trait correlations within each panel. In addition, for the genotypes shared by both panels, the correlation of genetic main effects between the panels was investigated. The heritability of all traits was high and no large differences were observed between panels. Coefficients of trait variation were highly correlated (r=0.9) for both panels and trait by trait correlations in both panels showed highly similar patterns. These results demonstrate that a single-year balanced field trial as well as using breeders' records yields robust phenotypic information that can be used in a genome-wide association study. Issues related to data management and definition of traits are discussed.

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“…It is noteworthy, that the ‘physiologic’ constitution of potatoes is very important with regard to quality and preference of consumers. The preference of consumers towards firmness varies with consumer age and depends particularly on the treatments after harvesting (Van Marle et al. , 1997).…”

Section: Resultsmentioning

confidence: 99%

Physico‐chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory authentication study

Arvanitoyannis

Vaitsi

Mavromatis

2008

Int J of Food Sci Tech

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Original articlePhysico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory authentication study Summary Two cultivars of potato (Spunta and Agria), were studied in terms of their physico-chemical and sensory characteristics. These cultivars were cultivated in three geographical regions of Greece (Macedonia, North Greece; Thessaly, Central Greece; Peloponnese, South Greece) and were stored for 90 days after harvesting. The physico-chemical characteristics of the tubers determined, were pH, total acidity, firmness, dry matter and content in N, in K, P, Cu, Mn, Zn and Fe. The sensory characteristics measured for raw tubers of potato after storage, were skin colour, skin brightness, internal colour, surface roughness, odour intensity, moistness, surface wrinkling and stains while the sensory characteristics measured for the boiled tubers of potato were odour intensity, moistness, special taste, sweet taste, aftertaste persistence, metal taste, pastiness, mastication, flavour intensity, elasticity and overall acceptability. The application of multivariate analysis (principal component analysis, cluster analysis and discriminant analysis), revealed a variety of relations between the various parameters and resulted in satisfactory grouping either per geographical region or per cultivar.

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Sensory evaluation of the texture of steam-cooked table potatoes

Cited by 47 publications

References 16 publications

Potato Flavor

Potato Flavor

Phenotypic Analyses of Multi-Environment Data for Two Diverse Tetraploid Potato Collections: Comparing an Academic Panel with an Industrial Panel

Physico‐chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory authentication study

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