Potatoes have been a commodity of interest for some time due to nutritional and sensory reasons. Appearance, aroma, flavor and texture quality traits are gaining importance in breeding and processing programs, creating the need to develop a standard lexicon to provide common terminology to improve communication between breeders, producers, marketers, and researchers. A highly trained descriptive panel identified, defined, and referenced a lexicon with 64 attributes using a consensus based descriptive analysis method with 55 cultivars of potatoes. Samples were served mashed and air fried. Full lexicon includes 5 appearance, 17 aroma, 21 flavor, 13 texture, 5 mouthfeel, and 3 aftertaste attributes. The 55 cultivars used for lexicon development were also successfully profiled for the developed attributes. Cooked, potato, cardboard, umami, starchy, salty, metallic, bitter, and astringent attributes were mostly common among all samples. Attributes such as vegetable complex, beany, nutty, toasted, sweet potato, eggy, and cauliflower were unique to certain cultivars.

中文翻译：

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用于描述各种马铃薯品种感官特性的词典的发展

由于营养和感官原因，马铃薯在一段时间以来一直是人们关注的商品。外观，香气，风味和质地质量特征在育种和加工程序中正变得越来越重要，因此有必要开发标准词典以提供通用术语以改善育种者，生产者，销售商和研究人员之间的交流。训练有素的描述性小组使用基于共识的描述性分析方法对55个马铃薯品种进行鉴定，定义和引用了具有64个属性的词典。将样品捣碎并空炸。完整的词典包括5种外观，17种香气，21种风味，13种质地，5种口感和3种回味属性。还成功地对用于词典开发的55个品种进行了分析，以确定其已开发的属性。煮熟的，土豆，硬纸板，鲜味，淀粉状，咸，金属，苦和涩的特性在所有样品中最常见。某些品种特有的特性例如：蔬菜复合物，甜菜，坚果，烤面包，地瓜，鸡蛋和花椰菜。