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Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage

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Abstract

One of the most used thermal treatments in potatoes to inactivate enzymes and prevent their oxidation is the boiling process. This treatment significantly decreases the taste of the potato and causes “off-odours” during storage, whatsoever, represents a big problem for the production of potato-based foodstuffs. This study focused on evaluating the sensory profile of potato slices subjected to a boiling process of three Mexican potato varieties (Alpha, Chica and Gallo) and on off-odours detection in potato produced during storage. According to the examined parameters through PanelCheck, the trained panel had a good performance, resulting 8 of the 12 attributes evaluated were significant. The formation of “cardboard-like off-odour” was detected in the Alpha and Chica varieties at the 24 and 33 h of storage, respectively. Chica potato presented this off-odours with at level significantly lower than Alpha potato (about 30% lower). With respect of Gallo variety, this presented different oxidation olfactory perceptions described by the assessors as “burnt note”, detected after 5 h of refrigerated storage. An adequate election of the variety of potato according to processing will allow an effective utilization of this vegetable and the obtention of potato-based foodstuffs much more stable.

Resumen

El proceso de ebullición es uno de los tratamientos térmicos más usados en papa para inactivar enzimas y prevenir su oxidación. Este tratamiento disminuye significativamente el sabor de la papa y causa olores desagradables durante el almacenamiento, lo que representa un gran problema para la producción de alimentos elaborados con papa. Este estudio se enfocó en la evaluación del perfil sensorial de rodajas de papa sometidas a un proceso de ebullición de tres variedades mexicanas de papa (Alpha, Chica y Gallo) y en la detección de olores desagradables en la papa producidos durante el almacenamiento. De acuerdo con los parámetros analizados mediante PanelCheck, el grupo de panelistas entrenado tuvo una buena actuación, resultando 8 de los 12 atributos evaluados significativos. Se detectó la formación de “olor acartonado” en las variedades Alpha y Chica a las 24 y 33 h de almacenamiento, respectivamente. La papa Chica presentó estos olores desagradables en un nivel significativamente más bajo que la variedad Alpha (30% más bajo). Con respecto a la variedad Gallo, en ésta se reportaron percepciones olfativas de oxidación descritas por el panel sensorial como “nota quemada”, detectadas después de 5 h de almacenamiento en refrigeración. Una elección adecuada de la variedad de papa de acuerdo al procesamiento, permitirá una utilización efectiva de este vegetal y la obtención de alimentos a base de papa más estables.

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Acknowledgements

The authors would like to thank all the panel members, Anais Armendariz Ponce, Arturo Becerra, Claudia Contreras Godinez, Samantha Duque Alarcón, Georgina Hernández Espejo, Lucia Moreno Castro, Mireya Sáenz Hernández, Daniela Sánchez Aldana Villarruel, Ludmila Vazquez Grado for their valued help in sensory evaluation.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy

    Patrizia Comandini, Giampaolo Blanda & Tullia Gallina Toschi

  2. Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Calle Presa de la Amistad, 2015, Barrio de la Presa, 31510, Cuauhtémoc, Chihuahua, Mexico

    Mayra Cristina Soto Caballero, María Janeth Rodríguez Roque & Ramona Peréz Leal

  3. Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, 64849, Monterrey, N.L., Mexico

    Hugo Mujica-Paz & Aurora Valdez Fragoso

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  1. Patrizia Comandini
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  2. Giampaolo Blanda
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  3. Mayra Cristina Soto Caballero
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  4. María Janeth Rodríguez Roque
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  6. Hugo Mujica-Paz
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  7. Aurora Valdez Fragoso
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  8. Tullia Gallina Toschi
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Correspondence to Mayra Cristina Soto Caballero.

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Comandini, P., Blanda, G., Caballero, M.C.S. et al. Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage. Am. J. Potato Res. 95, 659–669 (2018). https://doi.org/10.1007/s12230-018-9672-y

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  • DOI: https://doi.org/10.1007/s12230-018-9672-y

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