Summary
This 1971 study investigated the chemical basis of potato flavour by measuring phenolic compounds and ascorbic acid in hybrid potato clones (Solanum tuberosum × S. andigenum) and commercial American varieties, correlating these with sensory descriptors. Phenolic content showed significant positive correlation with bitterness and highly significant correlation with astringency, whilst ascorbic acid content was not associated with flavour perception. The work suggests phenolic compounds are the primary chemical drivers of bitter and astringent taste in potatoes.
Regional applicability
The study utilised commercial American potato varieties (Ontario, Pontiac, Katahdin) and Peruvian wild germplasm, and was conducted in the United States; findings are likely relevant to temperate potato cultivation globally. The chemistry–sensory relationships identified may apply to UK-grown potato varieties, though varietal and growing condition differences could influence phenolic accumulation and thus flavour profiles.
Key measures
Phenolic content, ascorbic acid content, sensory attributes (bitterness, astringency)
Outcomes reported
The study examined correlations between chemical composition (phenolic and ascorbic acid content) and sensory flavour attributes in potato varieties. Significant correlations were identified between phenolic content and bitterness/astringency, but not between ascorbic acid and flavour.
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