Defra - Department for Environment, Food and Rural Affairs.

Science Search

Science and Research Projects

Return to Science Search homepage   Return to Project List

COOKED POTATO AROMA AND TEXTURE - FT0223

Description
SOME INFORMATION IS AVAILABLE CONCERNING THE OBJECTIVE MEASUREMENTS OF THE FLAVOUR AND TEXTURE ATTRIBUTES OF POTATOES . IN ADDITION, SOME SENSORY AND CONSUMER STUDIES ON POTATOES HAVE BEEN PERFORMED. HOWEVER NO INFORMATION IS AVAILABLE ABOUT HOW TO RELATE THE SENSORY AND CONSUMER INFORMATION TO THE OBJECTIVE MEASUREMENT. ONCE THIS IS ACHIEVED, THE EFFECTIVE MODIFICATION OF THE CHARACTERISTICS OF POTATOES RESPONSIBLE FOR FLAVOUR AND TEXTURE CAN BE FACILITATED, SINCE THE KNOWLEDGE GAINED WILL ALLOW SPECIFIC ATTRIBUTES OF THE POTATOES, SUCH AS THE CONTENTS OF SPECIFIC SUGARS AND LIPID ENZYMES, TO BE TARGETED FOR CHANGE. ALSO THE RELATIVELY RAPID AND EFFICIENT PROCEDURE, INVOLVING THE USE OF OBJECTIVE MEASUREMENTS, FOR SCREENING POTATOES FOR CONSUMER ACCEPTANCE MAY BE ESTABLISHED, TO HELP IN BREEDING AND SELECTION OF VARIETIES WHETHER PRODUCED BY CONVENTIONAL BREEDING OR BY GENETIC ENGINEERING. THE AIM OF THE PROPOSED RESEARCH IS TO CHARACTERISE THE FLAVOUR AND TEXTURE OF BOILED AND BAKED POTATOES USING CHEMICAL AND ANALYTICAL TECHNIQUES AND TO RELATE THIS INFORMATION TO THE SENSORY PROPERTIES. THE CHARACTERISTICS DEFINED IN THE COOKED PRODUCTS WILL BE INTERPRETED AS A RESULT OF COMPOSITIONAL DIFFERENCES IN THE RAW MATERIAL.
Objective
A) TO CHARACTERISE FLAVOUR AND TEXTURE OF BOILED AND BAKED POTATOES USING INSTRUMENTAL METHODS AND SENSORY ANALYSIS B) TO ESTABLISH LINKS BETWEEN INSTRUMENTS RESULTS, SENSORY ANALYSIS AND CONSUMER ACCEPTABILITY OF BOLIED AND BAKED POTATOES. C) TO IDENTIFY COMPOSITIONAL FACTORS IN THE UNCOOKED POTATO THAT LEAD TO THE DEVELOPMENT OF PARTICULAR FLAVOUR AND TEXTURE CHARACTERISTICS.
Time-Scale and Cost
From: 1996

To: 1998

Cost: £300,954
Contractor / Funded Organisations
RHM Group Ltd, Potato Marketing Board, IFR - Institute of Food Research (BBSRC), University - Glasgow, Nickerson Biocem Ltd, Campden Technology Ltd, University - Reading, Tesco Stores Plc, Advanced Technologies (Cambridge) Ltd
Keywords
              
Fields of Study
Resource Efficient and Resilient Food Chain