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R246 Flavour Characteristics (LINK project)

Publication Date: 
23 August 2011
Author/Contact :
Author/Contact: 
John Bradshaw

Contractor :
Contractor: 
James Hutton Institute (JHI) (formerly SCRI)

Full Research Project Title: Understanding and Improving Flavour Characteristics of Potato
Duration: July 2003 - March 2008

Aim: To provide a fundamental understanding of the genetic, physiological and biochemical control of sensory properties of potato using the more extreme Phureja as a model system.

Potato flavour and texture are the major determinants of consumer preference, yet the genetic and biochemical factors underlying these characters are poorly understood. This project involved studies of novel potato germplasm, developed at JHI from importations of South American Phureja potatoes. These have a highly distinctive flavour and texture that clearly separates them from current cultivated varieties of potato.

The consortium involved in project, which received Defra LINK funding, included JHI and two industrial partners and the AHDB Potatoes.

Significant levels of heritable variation were detected for sensory traits, as well as volatiles produced during cooking of potatoes. For further details of this project work please see the final report below.

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