您好,欢迎访问云南省农业科学院 机构知识库!

Evaluation and Dissection of Sensory Quality Traits for Potato Taste

文献类型: 外文期刊

作者: Wang, Ying 1 ; Yang, Wan-lin 2 ; Zeng, Fan-kui 3 ; Lei, Chun-ni 4 ; Yang, Qiong-fen 2 ; Wang, Jian 1 ;

作者机构: 1.Qinghai Univ, Acad Agr & Forestry Sci, Xining, Peoples R China

2.Yunnan Acad Agr Sci, Ind Crops Res Inst, Potato Technol Innovat Ctr Yunnan Prov, Kunming, Peoples R China

3.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res Ctr Nat Med & Chem Metrol, Lanzhou, Peoples R China

4.Technol Ctr Lanzhou Customs, Lanzhou, Peoples R China

关键词: Landrace; Texture; Palatable; Amino acids; Umami

期刊名称:POTATO RESEARCH ( 影响因子:2.1; 五年影响因子:2.9 )

ISSN: 0014-3065

年卷期: 2024 年

页码:

收录情况: SCI

摘要: 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 degrees C), higher setback value (2776 RVU), and larger granule size (41.63 +/- 9.90 mu m) 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.

  • 相关文献
作者其他论文 更多>>