Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.)

Abstract

The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties.

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness

“…Therefore, both leaching out of constituents into the cooking water and water uptake caused the changes in mass. An association between DM content and texture attributes might be expected, as seen previously in potatoes . In the descriptive sensory analysis and consumer test, raw Chioggia and Burpee's Golden were evaluated as the least juicy (Fig.…”

“…Overall, raw beetroots scored low in all aroma attributes, indicating that raw beetroot had very subtle aromas. Similar results were reported in culinary preparations of Jerusalem artichoke tubers and potatoes . In flavour and taste attributes, the two light‐coloured varieties Chioggia (white and pink striped) and Burpee's Golden (yellow) separated from the red varieties Taunus, Rocket and Pablo as they had higher scores for soapy flavour, horseradish flavour, pungent flavour, bitterness and astringency.…”

Applying parallel factor analysis and Tucker‐3 methods on sensory and instrumental data to establish preference maps: case study on sweet corn varieties

“…The most recent publications are generally focused on dairy products: vanilla ice cream, milk desserts, strained yogurt and cheese varieties . Vegetable products and wines have also been analysed in the past few years using QDA . However, there is a lack of preference maps for vegetables, presumably due to the fact that the range of varieties is under continuous change …”

A comparison of the eating quality of selected potato cultivars from two potato production regions in South Africa

“…Sensory evaluation relates directly to the textural attributes of a potato such as the first bite (hardness in the mouth, and firmness/compactness), while the physical measurement of specific gravity of potatoes relate to mastication which in turn impacts on the sensory evaluation of graininess, mealiness, moistness and dryness. The sensory attributes of potatoes determine the culinary application thereof and it varies between cultivars and production region , . The unique sensory and physical attributes of potato cultivars are important in culinary preparations and should be described by a trained panel .…”

“…Therefore, texture as an expression of the structural, physical and mechanical properties of plant tissue is of utmost importance in consumers' perception of potato quality. 6 Sensory evaluation relates directly to the textural attributes of a potato such as the first bite (hardness in the mouth, and firmness/compactness), while the physical measurement of specific gravity of potatoes relate to mastication which in turn impacts on the sensory evaluation of graininess, mealiness, moistness and dryness. The sensory attributes of potatoes determine the culinary application thereof and it varies between cultivars and production region.…”