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Genotypic and Environmental Contributions to Baked Potato Flavor
- Jansky, Shelley H.
- American journal of potato research 2008 v.85 no.6 pp. 455
- potatoes, cultivars, food quality, Solanum tuberosum, vegetable crops, genetic variation, genotype, environmental factors, genotype-environment interaction, sensory properties, flavor, cooked foods, mouthfeel, sweetness, off flavors, storage time, temporal variation
- This study was carried out to determine the relative contributions of genotype and environment to baked potato flavor variation in standard potato cultivars. In addition, relationships between individual flavor components and overall quality perception scores were determined. The study was carried out for 2 years using stored potatoes. In addition, fresh potato tubers were evaluated in the second year. Taste panels evaluated potato varieties within four market classes, russets, whites, reds, and specialty clones. Flavor attributes included mealiness, sweetness, flavor intensity, off-flavor, and overall quality perception. Differences among cultivars and production environments were found. Stored potatoes received higher quality perception scores than fresh potatoes. Mealiness was the most variable flavor attribute and was influenced by both genotype and environment. Sweetness and flavor intensity were positively associated with quality perception. A strong negative association between off-flavor and quality perception was also detected.