Evaluation and Dissection of Sensory Quality Traits for Potato Taste

Abstract The sensory qualities of potatoes significantly influence consumer preference. This study evaluated the sensory qualities of 66 potato varieties, focusing on representatives of distinct taste types for detailed analysis: sensory evaluation, taste, nutritional components, texture properties, physicochemical characteristics of starch, and volatile aroma compounds. Sensory evaluation of these potato varieties identified the landrace “Kaihua Yangyu” as the most favoured by consumers. The favourable taste of Kai Hua Yang Yu was attributed to (1) soft, dry, and non-sticky texture; (2) starch with higher peak viscosity, easier gelatinisation (below 70 ℃), higher setback value (2776 RVU), and larger granule size (41.63 ± 9.90 μm) compared with other such as YS105 and Cooperation88; and (3) distinctive umami flavour, a trait notably associated with elevated levels of aspartic acid and glutamic acid.