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United States Department of Agriculture

Agricultural Research Service

Title: Genotypic and environmental contributions to baked potato flavor

Author
item Jansky, Shelley

Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 19, 2008
Publication Date: September 25, 2008
Citation: Jansky, S.H. 2008. Genotypic and environmental contributions to baked potato flavor. American Journal of Potato Research. 84(1):95-96.

Interpretive Summary: Potato breeders and growers are interested in developing more flavorful potato varieties in order to increase consumer interest in fresh potato consumption. This study was carried out to determine how much flavor variation exists in standard potato cultivars when they are baked. Flavor variation was low among cultivars within their market classes. Variation in flavor was detected when the same cultivar was grown at different locations. Stored potatoes received higher acceptability scores than fresh potatoes. It may be necessary to utilize more exotic germplasm to find flavor variation for cultivar improvement.

Technical Abstract: 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 acceptability scores were determined. The study was carried out for two 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 acceptability. Differences among cultivars and production environments were found. Stored potatoes received higher acceptability 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 acceptability. A strong negative association between off-flavor and acceptability was also detected.

Last Modified: 4/20/2014