POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION

Abstract

SUMMARY— A study was made on the relationship of flavor of potatoes to their phenolic and ascorbic acid content. Material for the study was from two main sources: (1) clones that are hybrids between varieties of Solanum tuberosum subsp. tuberosum grown in New York and varieties of Solanum tuberosum subsp. andigenum grown in Peru; (2) established commercial American varieties such as Ontario, Pontiac, and Katahdin. Bitterness and astringency were selected as the character notes most related to phenolic content. A significant correlation was found between phenolic content and bitterness and a highly significant correlation between phenolic content and astringency. No significant correlation was found between ascorbic acid content and flavor.