EFFECT OF GLYCOALKALOIDS AND PHENOLICS ON POTATO FLAVOR

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Abstract
The principles of the flavor profile method were used to establish the relationship between the flavor of potatoes and their total glycoalkaloid and total phenolic contents. Tuber tissues from the seven potato clones that had glycoalkaloid contents in excess of 14 mg/100g were rated as bitter by the taste panel. The correlation between glycoalkaloid contents and bitterness ratings for the 13 clones included in the study was highly significant (r = 0.93). Tissues that had glycoaikaloid contents in excess of 22 mg/100g also produced a mild to severe burning sensation in the mouth and throat. The intensity of the burning sensation was highly correlated (r = 0.97) with glycoalkaloid contents. The correlations between phenolic contents and either bitterness or burning ratings were not significant.