A study of the physicochemical and sensory properties of organic and conventional potatoes (Solatium tuberosum) before and after baking

摘要

The objective of this study was to investigate if there were any differences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P ≤0.05) and a slightly softer texture (P ≤ 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P ≤ 0.05). However, the consumer panel found no significant difference between the organic and conventional baked potato samples for the sensory attributes of appearance, aroma, texture and taste acceptability.