Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)

Kerrie L. Kaspar; Jean Soon Park; Charles R. Brown; Karen Weller; Carolyn F. Ross; Bridget D. Mathison; Boon P. Chew

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Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)

机译：色素肉土豆的感官评估（Solanum tuberosum L.）

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Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P P P

机译：消费者小组对色素沉着的马铃薯品种进行了总体评价，以及对香气，外观和风味的评价。分析了马铃薯中的总酚，花青素和类胡萝卜素。黄色和紫色马铃薯品种中总酚的浓度高2倍（P P P

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《Food and Nutrition Sciences》 |2013年第1期|共5页
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Kerrie L. Kaspar; Jean Soon Park; Charles R. Brown; Karen Weller; Carolyn F. Ross; Bridget D. Mathison; Boon P. Chew;
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中图分类营养学;
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1. Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.) [J] . Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, Food and Nutrition Sciences . 2013,第1期

机译：色素肉土豆的感官评估（Solanum tuberosum L.）
2. Evaluation of Physicochemical Properties and Sensory Attributes of Biscuits Produced from Composite Flours of Wheat (Triticum aestivum l.) and Potato (Solanum tuberosum l.) [J] . Demelash Hailu Food Science and Quality Management . 2017,第5期

机译：小麦（Triticum aestivum l。）和马铃薯（Solanum tuberosum l。）复合面粉生产的饼干的理化性质和感官属性的评价
3. Physico-chemical and sensory evaluation of potato ( Solanum tuberosum L.) after irradiation [J] . JOSENILDA M. SILVA, ADEMIR J. AMARAL, EDVANE B. SILVA, Anais da Academia Brasileira de Ciencias . 2016,第2期

机译：辐照后马铃薯（Solanum tuberosum L.）的理化和感官评价
4. RED-SKINNED POTATO (SOLANUM TUBEROSUM L.) VARIETY EVALUATION IN A SUB-TROPICAL CLIMATE [C] . Chad M. Hutchinson, Doug M. Gergela, Teresa Olczyk, Annual Meeting of the Florida State Horticultural Society . 2004

机译：红皮马铃薯（Solanum tuberosum L.）在亚热带气候中的各种评价
5. Evaluation of reagents and methods for genome editing in potato (Solanum tuberosum L.). [D] . Butler, Nathaniel Martin. 2015

机译：马铃薯（Solanum tuberosum L.）中用于基因组编辑的试剂和方法的评估。
6. Mathematical models of pretreatment processes to utilize purple-fleshed potato (Solanum tuberosum L.) peels for anthocyanin extraction [O] . Hwabin Jung, Cheol-ho Pan, Won Byong Yoon 2016

机译：利用紫色肉皮（Solanum tuberosum L.）果皮提取花色苷的预处理过程的数学模型
7. Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.) [O] . Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, 2013

机译：色素肉马铃薯的感官评价

Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)

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