Author
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Jansky, Shelley |
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Submitted to: Potato Grower
Publication Type: Trade Journal Publication Acceptance Date: 4/22/2016 Publication Date: 6/1/2016 Citation: Jansky, S. 2016. A matter of taste: Improving flavor of fresh potatoes. Potato Grower. 6:15-17. Interpretive Summary: Technical Abstract: Breeding for improved potato flavor has not been a high priority in US breeding programs. It is a difficult trait to breed for because it cannot be done in a high throughput manner and it requires an understanding of the complex biochemistry of flavor compounds and effects of cooking on those compounds. In addition, consumer preferences are variable. The three major components of flavor are taste (due to nonvolatile compounds), aroma (due to volatile compounds) and texture (mouthfeel). Cooking causes the biochemical changes that produce most of the important flavors in potato. Cooked potatoes produce hundreds of aroma compounds, which exhibit a wide range of concentrations and odor thresholds. The most important aroma compounds are produced by the breakdown of lipids and by the Maillard reaction, the same process that produces dark colored fries and chips. Potato texture is a complex trait, controlled by many factors, including specific gravity, amylose content, and cell wall structure. Much variation can be described by determining the degree of a tuber’s mealiness or, at the opposite end of the spectrum, waxiness. |
