Abstract
From a potato cultivar breeding database including 2,143 named cultivars and clones, 11 cultivars that spanned the major variation in cultivar quality were selected for subsequent sensory and hedonistic applicability tests. A tailor-made sensory profile of the cultivars was developed for four different cooking procedures: boiled, mashed, oven-fried and oven-cooked potatoes. A sensory profile consisted of the four to five most important sensory attributes, and the data was combined with the applicability data using multivariate data analysis. Ultimately, the variation in eating quality was evaluated in a hedonistic test with expert evaluation of applicability. Three gourmet chefs prepared the different cultivars as boiled potatoes, mashed potatoes, baked potatoes and oven-fried potatoes and evaluated the cultivars’ applicability, while a sensory panel consisting of nine judges evaluated the sensory quality. The multivariate data analysis revealed a significant diversity amongst the cultivars for the different cooking procedures. A single PCA bi-plot was able to provide a simple and clear overview of the gastronomic diversity and possible applications of the different potato cultivars.
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Acknowledgments
We gratefully acknowledge the excellent technical assistance of Jens Michael Madsen and Lone Borum. This research is a part of the project “Gourmet potatoes—the “roots” of wellness and healthiness” supported financially by The Danish Ministry of Food, Agriculture and Fisheries. Thanks are due to Claus Solberg, Danespo A/S for providing the potato material and to the restaurant of Claus Meyer for recipes, preparation of the potato cultivars and for sensory evaluation.
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Kreutzmann, S., Bassompierre, M., Thybo, A.K. et al. Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests. Potato Res. 54, 13–28 (2011). https://doi.org/10.1007/s11540-010-9168-8
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DOI: https://doi.org/10.1007/s11540-010-9168-8