| Abstract Detail
Breeding and Genetics Jansky, Shelley [1]. Characterization of genotypic and environmental contributions to baked potato flavor. POTATO clones vary for components of flavor (taste, texture, and aroma), but breeders in the U.S. do not typically select for these traits. The development of potato varieties with enhanced or unique flavors may help to increase fresh market potato consumption. This research project represents the first step in a program aimed at developing an understanding of sources of genotypic and environmental variation for potato flavor. Sixteen potato varieties were grown in replicated trials at four production sites (two conventional and two organic) in Wisconsin. The clones included four varieties each of russets, reds, whites, and specialty clones. A sensory panel composed of approximately 18 trained members was used to evaluate texture, sweetness, intensity of potato flavor, presence of unique flavors, and overall appeal of baked tubers of each of the 16 varieties. The panel also evaluated the same characteristics in four of the varieties across the four production sites. Taste panelists detected variation among varieties and production environments. Biochemical evaluations are being carried out on samples of baked and raw potatoes to determine whether they can be used to predict flavor components. They include sugars (glucose, fructose, sucrose), acidity, amino acid levels, methoxypyrazine levels, and mineral content. Future studies will include more genetically diverse clones, including specialty potato varieties and South American land races.
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1 - UW-Madison, Horticulture, 1575 Linden Dr., Madison, WI, 53706
Keywords:
baked potato flavor
sensory analysis
taste test.
Session: Poster-47
Location: Ballroom CD/Monona Terrace
Date: Tuesday, July 25th, 2006
Time: 8:00 AM
Abstract ID:171 |
