Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses

Vainionpää, Jukka; Kervinen, Riitta; Prado, M de; Laurila, E.; Kari, M; Mustonen, Leo; Ahvenainen, Raija

doi:10.1016/s0260-8774(99)00164-8

Cited by 20 publications

(13 citation statements)

References 12 publications

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“…In fact, we have found that sweetness of baked potatoes is significantly correlated with desirable flavor (Jansky 2008). Sweetness has been reported to be an important component of flavor in other studies as well (Jitsuyama et al 2009;Lynch and Graven 1971;Vainionpaa et al 2000;Winfield et al 2005). Potato chips with added sugar were also preferred by consumers (Maier et al 2007).…”

Section: Tastementioning

confidence: 58%

“…They are produced by the incomplete oxidation of sugars, as well as the deamination of amino acids, ascorbic acid, and polyphenolic acids (Lisinska and Aniolowski 1990). They are generally not considered to be major flavor components (Vainionpaa et al 2000). However, tubers containing 120 mg/100 g chlorogenic acid were reported to taste slightly sour to some taste panelists (Sinden et al 1976).…”

Section: Tastementioning

confidence: 99%

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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: Tastementioning

confidence: 58%

Section: Tastementioning

confidence: 99%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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“…Each pair (Uk, Vk) independently represents the relationship to (Xi) and (Yj) so that the mutual canonical correlation of (U 1 , V 1 ) is the highest, that of (U 2 , V 2 ) being the second highest, etc. Generally, the statistically significant pairs are taken for more thorough analysis (Vainionpaa et al, 2000).…”

Section: Methods Of Chemometric Analysis Of Potatomentioning

confidence: 99%

“…Principal component analysis was used to screen the variables entered into a canonical correlation analysis (Vainionpaa et al, 2000). Canonical correlation analysis was sensitive enough to detect the changes in the factors of the production chain, the findings giving a view of the diversified quality variables of the potato.…”

Section: Multivariate Analysis/chemometricsmentioning

confidence: 99%

Potato: A Comparative Study of the Effect of Cultivars and Cultivation Conditions and Genetic Modification on the Physico-Chemical Properties of Potato Tubers in Conjunction with Multivariate Analysis Towards Authenticity

Arvanitoyannis¹,

Vaitsi²,

Mavromatis³

2008

Critical Reviews in Food Science and Nutrition

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Potato (Solanum tuberosum L.) is a highly nutritious, mild flavored, easy to blend food that has many possibilities for "building in" desired nutrients. Varietal and environmental differences are known to exist in the shape, size, and nutritional content of potatoes. Different populations opt for varying sensory properties in relation to their diets. Potatoes are a low energy food in comparison to cereals and legumes. The aim of this review was to present an update of the currently conducted studies both on the characterization of several potato varieties (physical, chemical, and sensory analysis) and by means of genetic modification. Towards this target, five comprehensive tables were compiled where all recent data (physicochemical properties) and GM varieties were presented in conjunction with multivariate analysis (chemometrics). The latter was shown to be effectively used towards authenticity purposes (identification of geographical origin, variety, GM).

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“…Vainionpãã et al (2000) e Dufour et al (2001), para obterem variáveis linearmente independentes em seus conjuntos de dados, utilizaram a análise de componentes principais para, posteriormente, empregarem a aná-lise de correlação canônica.…”

Section: Methodsunclassified

Estudo da associação entre características de desempenho e de carcaça de suínos por meio de correlação canônica

Barbosa¹,

Lopes²,

Regazzi³

et al. 2005

R. Bras. Zootec.

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Dados de 844 animais de uma população F2 de suínos foram utilizados para avaliar a associação entre características de desempenho e carcaça por meio de correlação canônica. Foram consideradas no estudo, além das características de desempenho, o tamanho da leitegada ao nascimento, o número de tetos, o peso aos 77 dias de idade, o consumo de ração e a conversão alimentar dos 77 aos 105 dias e as seguintes características de carcaça: idade ao abate; peso da meia-carcaça direita; comprimento de carcaça pelo Método Brasileiro de Classificação de Carcaça; maior espessura de toucinho na região da copa, na linha dorso-lombar; profundidade de lombo; e pesos do coração, do baço, do rim, da meia-carcaça direita resfriada, do pernil, da copa, da paleta, do carré, das costelas, da papada e do filezinho. Observou-se que os dois grupos de características não são independentes, pois apresentaram correlacão significativa, visto que a correlação do primeiro par canônico (r) foi de 0,7804. Os dois primeiros pares canônicos foram estatisticamente relevantes. No exame das variáveis que compõem o primeiro par canônico, para as características de desempenho, houve predomínio absoluto da variável peso aos 77 dias de idade; para as características de carcaça, a variável idade ao abate teve predomínio absoluto. Portanto, maior peso aos 77 dias de idade proporciona menor idade ao abate.

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Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses

Cited by 20 publications

References 12 publications

Potato Flavor

Potato Flavor

Potato: A Comparative Study of the Effect of Cultivars and Cultivation Conditions and Genetic Modification on the Physico-Chemical Properties of Potato Tubers in Conjunction with Multivariate Analysis Towards Authenticity

Estudo da associação entre características de desempenho e de carcaça de suínos por meio de correlação canônica

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