文章基本信息

标题：Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes
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作者：Melissa Ciccone ; Delores Chambers ; Edgar Chambers IV 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：4
页码：451-465
DOI：10.3390/foods9040451
出版社：MDPI Publishing
摘要：There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.
关键词：potatoes; sensory; cooking method; high identity traits; HITS potatoes ; sensory ; cooking method ; high identity traits ; HITS