SENSORY EVALUATION OF THE TEXTURE OF STEAM-COOKED TABLE POTATOES

The texture of steam-cooked potatoes from ten cultivars was sensory ev aluated after two, four and nine months storage for three consecutive years. The sensory data were analyzed using Principal Component Analys is (PCA) and regression analysis. PCA revealed that the first two prin cipal components explained 95% or more of the variance between the dat a. The first principal component was dominated by the descriptors meal y (M)/crumbly (A/M) on the positive side and the descriptors waxy (A/M ) on the negative side. The descriptor firm (M) had a high positive lo ading on the second principle component. Regression analysis showed th at cultivar effects dominated storage effects. Based on these data, a proposal is made to divide the ten cultivars in four groups which diff er for the descriptors mealy (M)/crumbly (A/M), waxy (A/M) and firm (M ). During storage, potato texture became more waxy (A/M) and sticky (A /M) with respect to both appearance and mouthfeel. Other changes in te xture as a result of storage were strongly cultivar dependent.