Sensory Evaluation of Eleven Baked Russet-type Potato Varieties and Clones

Spear, R. R.; Holden, Zach J.; Ross, Carolyn F.; Weddell, Bertie Josephson; Pavek, M. J.

doi:10.1007/s12230-017-9607-z

Cited by 7 publications

(4 citation statements)

References 50 publications

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“…The incorporation of basic tastes in the flavor‐focused CATA can further increase actionability. Other studies also show that texture words are more commonly and consistently used to describe food characteristics compared to flavor and aroma (Ciccone et al, 2020a; Spear, Holden, Ross, Weddell, & Pavek, 2018). These results are focused on food products.…”

Section: Discussionmentioning

confidence: 99%

Open‐ended question method investigation: A study with mashed potatoes

Sharma

Swaney‐Stueve

Chambers

et al. 2022

Journal of Sensory Studies

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Twelve cultivars of potatoes were used for open‐ended question (OEQ) method investigation. OEQs’ were examined for answer box number effect, questioning type, and compared to check‐all‐that‐apply (CATA) in the difficulty of information generation for sensory profile development. Up to four small list‐style answer boxes were recommended for OEQ information collection irrespective of questioning type. A focused questioning technique on specific modalities was found to generate information that is more actionable over‐generalized questioning. The frequency of abstract words was lowest in texture focused open‐ended questioning, followed by aroma or flavor. Overall, OEQ's generated rich information but were difficult to accomplish (more cognitively challenging to respond than CATA, potential ambiguous interpretation of certain terms and dimensionality reduction through data analysis). Irrespective of method type, some cultivars of potato (CO99076‐6R, Purple Majesty, AC99330‐1PY, and Rio Colorado) were found to have similar textures whereas Purple Majesty and Masquerade were similar in flavor. Purple Majesty, Masquerade, CO99076‐6R, and AC99330‐1PY were liked for their texture. Masquerade cultivar was highly liked for aroma, flavor, and texture over others. Practical applications The findings of this study are helpful to understand the type of information open‐ended questions generate and how effectively they can be used to generate terminology in the context of food‐related studies. Open‐ended questions were tested for questioning effect, information type, diversity of responses, and difficulty.

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Section: Discussionmentioning

confidence: 99%

Open‐ended question method investigation: A study with mashed potatoes

Sharma

Swaney‐Stueve

Chambers

et al. 2022

Journal of Sensory Studies

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“…The structure of a boiled potato tissue can be tender, quite tender, rough [14]. The freshly harvested potato tubers were examined.…”

Section: The Effect Of Storing Temperature and Variety Features On Thmentioning

confidence: 99%

The effect of storing temperature and variety features on the culinary properties of potato

Pusik

Постнов

et al. 2020

EEJET

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named after V. V. Dokuchaev p/o "Dokuchaevske-2", Kharkiv dist., Kharkiv reg., Ukraine, 62483 This study aimed to determine the effect of storage temperature on the preservation and culinary properties of different varieties of potatoes. It was established that at a storage temperature of 2…4 °С the yield of marketable products for early ripening varieties is 88.22±1.53 % on average, for medium ripening ones is 96.87±1.09 %. Natural weight loss by tubers of all varieties during the storage period averaged 4.2 %, of which 72.9 % accounted for moisture evaporation, 27.1 % due to weight loss. Storage temperatures 0…2 °С lead to an increase in the natural weight loss to 5.53±0.2 % in early ripening varieties, to 5.21±0.53 % in medium ripening ones. The yield of marketable products for early varieties is, respectively, 87.46±1.37 and 89.92±1.09 %. In terms of dry matter, starch, and vitamin C, raw protein, the early group of varieties outperform the medium ripening one. The difference in dry matter content between the varieties reached 8.2 %, starch-7.0 %, sugar-0.05 %, vitamin C-5.6 mg/100 g, raw protein-1.4 %. When stored, the loss of dry matter was in the range of 2.8-5.2 %, starch-7.1 % of its initial content, while sugars increased to 12.6 %. The losses of vitamin C by the ripening groups were in the range of 14.8-34.5 %. It was established that the varieties Savannah and Tornado are distinguished by the set of indicators for the content of basic nutrients after harvesting and after storage. The total quality ratio at the end of storage is 0.88 and 0.86, respectively. According to the set of indicators that characterize the culinary properties of potato, the varieties Banba and Christina should rank first both at laying and at the end of storage; among the medium ripening varietiesthe variety Setanta. The overall estimate of potato tuber quality largely depends on the organoleptic characteristics (mealiness, taste, and tuber cooking property). The correlation coefficient is 0.918, 0.845, and 0.733, respectively. The mealiness of potato tubers has a strong direct link to taste (r=0.894) and an inverse strong link to sugar content (r=−0.725). The mealiness of tubers depends on the content of sugars and starch (r=-0.679 and r=0.571). The potato tuber crumb resistance to darkening depends on the content of vitamin C (r=0.872

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“…[13][14][15][16] It is fast, non-invasive, low-cost, and environmentally safe, which could potentially be used in predicting the sensory and textural attributes in food crops. [17][18][19] NIR spectroscopy has been used to assess sensory traits and phytochemical variability and predict nutrition levels. 14,20,21 This work aimed to investigate the feasibility of using NIR spectroscopy to predict the sensory qualities of sweetpotato roots.…”

Section: Introductionmentioning

confidence: 99%

“…13–16 It is fast, non-invasive, low-cost, and environmentally safe, which could potentially be used in predicting the sensory and textural attributes in food crops. 17–19 NIR spectroscopy has been used to assess sensory traits and phytochemical variability and predict nutrition levels. 14,20,21…”

Section: Introductionmentioning

confidence: 99%

Near infrared spectroscopy models to predict sensory and texture traits of sweetpotato roots

Nantongo,

Serunkuma,

Davrieux

et al. 2024

Journal of Near Infrared Spectroscopy

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High-throughput phenotyping technologies successfully employed in plant breeding and precision agriculture could facilitate the screening process for developing consumer-preferred traits. The current study evaluated the potential of near infrared (NIR) spectroscopy to predict visual, aromatic, flavor, taste and texture traits of sweetpotatoes. The focus was to develop predicting models that would be cost-effective, efficient and high throughput. The roots of 207 sweetpotato genotypes from six agroecological zones of Uganda were collected from breeding trials. The spectra were collected in the wavelengths of 400 – 2500 nm at 2 nm intervals. Using the plsR package, the calibrations were carried out using external validation models. The best calibration equation between the sensory and texture reference values (10-point scales) and spectral data was identified based on the highest coefficient of determination (R2) and smallest RMSE in calibration and validation. Of the visual traits, orange color intensity was well calibrated using NIR spectroscopy (R2val = 0.92, SEP = 0.92), and the model is sufficient for field application. Pumpkin aroma (R2val = 0.67, SEP = 0.33) was the highest predicted among the aromas. The pumpkin flavour model exhibited the highest coefficient of determination in the calibration (R2val = 0.52, SEP = 0.45) for the traits considered under flavor and taste. Different models for textural traits exhibited moderate calibration coefficients: mealiness (chalky/floury) by hand (R2val = 0.75; SEP = 1.31), crumbliness (R2val = 0.73, SEP = 1.21), moisture in mass (R2val = 0.73, SEP = 1.26), fracturability (R2val = 0.60, SEP = 1.52), hardness by hand (R2val = 0.61, SEP = 1.27) and dry matter (R2val = 0.70, SEP = 3.10). The range error ratio (RER) values were mostly >6.0. These models could be used for preliminary screening. The predictability of the traits varied among different modes of samples. Models could be improved with an increased range of reference values and/or exploiting the correlations between chemical compounds and sensory traits.

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Sensory Evaluation of Eleven Baked Russet-type Potato Varieties and Clones

Cited by 7 publications

References 50 publications

Open‐ended question method investigation: A study with mashed potatoes

Open‐ended question method investigation: A study with mashed potatoes

The effect of storing temperature and variety features on the culinary properties of potato

Near infrared spectroscopy models to predict sensory and texture traits of sweetpotato roots

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