Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

• Published in: Food science & technology 2006-03, Vol.39 (2), p.166-176
• Main Authors: Thybo, A.K., Christiansen, J., Kaack, K., Petersen, M.A.
• Format: Article
• Language: English
• Subjects: Aroma compounds; Chemical composition; Potato; Pre-peeled; Sensory quality; Solanum tuberosum
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2004.11.010

This study deals with eating quality of pre-peeled potatoes. The effect of raw material quality (cultivar, duration of wound healing and storage) on chemical composition of raw potatoes, and sensory quality and aroma composition of cooked pre-peeled potatoes were determined. Potatoes were knife peeled, vacuum-packed, stored at 4 °C, and evaluated after 6 days of shelf-life. Significant differences in chemical composition, sensory quality and aroma composition were found among the 6 cultivars. Storage (0, 1 1 2 and 6 months) also affected the sensory quality and the aroma composition. For surface hardening an effect of wound healing time (2 or 4 weeks at 14 °C) was observed, since 4 weeks resulted in lower intensity in surface hardening. During long-term storage the intensity in surface hardening decreased. The aroma compounds linalool, methional, nonanal and decanal were correlated to potato flavour and rancidness, whereas off-flavour/off-taste seemed to be correlated to nonvolatile components. Enzymatic browning of potatoes was positively correlated with PPO activity, tyrosin and chlorogenic acid a well as aspartic and glutamic acid, but negatively correlated to caffeic acid. The study showed that the quality of pre-peeled potatoes is very sensitive to raw material quality, and the time of year being processed.