title: Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.
abstract: BACKGROUND
  Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references.
  
  
  RESULTS
  The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes.
  
  
  CONCLUSIONS
  This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes.
authors.affiliation: Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Kirstinebjergvej 10, DK-5792 Årslev, Denmark.
authors.forename: Helene F
authors.initials: HF
authors.lastname: Seefeldt
authors.forename: Erik
authors.initials: E
authors.lastname: Tønning
authors.forename: Lars
authors.initials: L
authors.lastname: Wiking
authors.forename: Anette K
authors.initials: AK
authors.lastname: Thybo
mesh_terms: D000688:Amylose / Q000032:analysis*; D003296:Cooking; D005524:Food Technology; D006358:Hot Temperature; D006801:Humans; D035281:Plant Tubers; D011198:Solanum tuberosum / Q000145:classification; D013045:Species Specificity; D013649:Taste
chemical_list: D000688:Amylose