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The texture of steam-cooked potatoes from ten cultivars was sensory evaluated after two, four and nine months storage for three consecutive years. The sensory data were analyzed using Principal Component Analysis (PCA) and regression analysis. PCA revealed that the first two principal components explained 95% or more of the variance between the data. The first principal component was dominated by the descriptors meal.v (M)/crumbly (A/M) on the positive side and the descriptors waxy (A/M) on the negative side. The descriptor firm (M) had a high positive loading on the second principle component. Regression analysis showed that cultivar effects dominated storage effects. Based on these data. a proposal is made to divide the ten cultivars in four groups which differ for the descriptors mealy (M)/erumbly (A/M), waxy (A/M) andfirm (M).During storage, potato texture became more waxy (A/M) and sticky (A/M) with respect to both appearance and mouthfeel. Other changes in texture as a result of storage were strongly cultivar dependent.

The aroma of fresh and hot-air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot-air drying decreased levels of the odor compounds (Z)-3-hexenal, 2-heptanone, Q-2-hexenal, Q-2-hexenal, hexanol, (Z)-3-hexanol, (J?')-2-hexenol, and linalool, which have green, vegetable-like, fruity, and floral notes, while intensity scores of corresponding sensory aroma attributes also decreased. The aroma of rehydrated dried samples was mainly characterized as savory, rancid/sweaty, sweet/sickly, hay-like, cacao, caramel, and nutty. Drying increased the levels of 2-methylpropanal, 2-and 3-methylbutanal, which have cacao, spicy, and rancid/sweaty odor notes; these volatiles may be correlated with the corresponding aroma attributes in the dried fruits. Principal component analysis demonstrated relationships between instrumental and sensory data for fresh samples, whereas they were more complex for dried fruits.