Abstract
There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.
Highlights
Potatoes are the most consumed vegetable in the United States, with a per capita value in 2016 of about 21 kg (46 lbs), with almost half of the consumption coming in the form of fresh potatoes
The combination of high identity traits profiles and degree of difference scores proved to be useful in conducting this sensory study
While the range of high identity traits (HITs) used and the number of differentiating traits can begin to show how well a cooking method can highlight differences among samples, the degree of difference (DOD) scores provided the most information about differentiation and were a valuable addition to the methods of this study
Summary
Potatoes are the most consumed vegetable in the United States, with a per capita value in 2016 of about 21 kg (46 lbs), with almost half of the consumption coming in the form of fresh potatoes. This is 7 kg (16 lbs) more than the per capita consumption of the second vegetable on the list, tomatoes [1]. With over 200 varieties sold in the U.S, there are a wide range of textures, flavors, and aromas that exist among potatoes [3]. Descriptive sensory analysis can be utilized to help measure the individual texture, flavor, and aroma attributes of each of the potato varieties to create complete sensory profiles
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