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

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Abstract

Six hundred untrained panelists evaluated the baked sensory appeal of up to six varieties, three clones, and two Russet Norkotah (RN) strains. Panelists consumed small samples of plain baked potato and recorded their preference for aroma, flavor, texture, aftertaste and acceptance. After viewing photographs of two unidentified baked potatoes (RN and Classic Russet) sliced in half, they selected the photo that best described their visual preference of a baked potato; each potato was stored at 6.7 °C for 6 months prior to cooking. Eighty percent of panelists shown the photographs of the unidentified baked potatoes preferred the visual appearance of Classic R (white/cream - colored  flesh) to that of RN (yellow/Gy - colored flesh). Mean scores for all culinary traits averaged > 5.0 on the 1-9 scale, which indicated that panelists generally liked the culinary attributes of all trialed varieties, however, panelists were able to detect differences among varieties. Flavor and texture were addressed in written comments from panelists more frequently than other attributes. On a texture scale of 1–7, with 1 = moist/dense and 7 = dry/crumbly, most panelists preferred baked potatoes with a texture of 3 (creamy/smooth).

Resumen

Seicientos panelistas no entrenados evaluaron el atractivo sensorial orneado de hasta seis variedades, tres clones y dos variantes de Russet Norkotah (RN). Los panelistas consumieron muestras pequeñas de papa orneada simple y registraron su preferencia para aroma, sabor, textura, sabor posterior y aceptación. Después de ver fotografías de dos papas orneadas no identificadas (RN y Classic Russet) partidas a la mitad, seleccionaron la foto que mejor describía su preferencia visual de una papa orneada. Cada papa se almacenó a 6.7 °C por seis meses previos al orneado. Ocho por ciento de los panelistas a los que se les mostraron las fotos de las papas cocinadas no identificadas prefirieron la apariencia visual de Classic R (pulpa blanca/crema) respecto a RN (pulpa amarilla/grisácea). En una escala de textura de 1–7, con 1 = húmeda/densa y 7 = seca/desmenuzable, la mayoría de los panelistas prefirieron la papa orneada con una textura de 3 (cremosa/suave).

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  1. McCain Foods, 1121 E 17th St., Burley, ID, 83318, USA

    Rulon R. Spear

  2. Department of Horticulture, Washington State University, PO Box 646414, Pullman, WA, 99164-6376, USA

    Zach J. Holden, B. J. Weddell & Mark J. Pavek

  3. School of Food Science, Washington State University, PO Box 646376, Pullman, WA, 99164-6376, USA

    C. F. Ross

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  1. Rulon R. Spear
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  2. Zach J. Holden
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Correspondence to Mark J. Pavek.

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Spear, R.R., Holden, Z.J., Ross, C.F. et al. Sensory Evaluation of Eleven Baked Russet-type Potato Varieties and Clones. Am. J. Potato Res. 95, 92–100 (2018). https://doi.org/10.1007/s12230-017-9607-z

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