Øydis Ueland, Anne Segtnan, Oliver Tomic
Nofima Mat AS, Osloveien 1, 1430 Ås, Norway
Introduction: Low awareness of consumer needs as well as unstable quality of potatoes available in stores, contributed to a decline in potato consumption in Norway. Strategies to increase consumer knowledge about potatoes as well as providing more varieties and user-friendly packages have stopped the decline and improved the status of potatoes. However, sensory quality of potatoes within the same variety is variable and this lack of predictability leads to consumer dissatisfaction. The present project is a joint effort of stakeholders from fork to farm using consumer input to define sensory criteria for a specific potato variety and, subsequently, identify cultivation parameters that influence sensory attributes in the desired direction.
Methods: Sensory evaluation of potatoes was performed by trained panel and consumer groups with varying level of experience with the variety Kerrs Pink; Kerrs Pink Likers (n=14), General Potato Likers (n=14), and Indifferent Potato Consumers (n=53). The consumers participated in group discussions using Repertory Grid Methodology and quantitative acceptance testing. Potatoes were also assessed using quality control parameters. Following the consumer tests potatoes were produced using 2(cultivar)*3(soil or fertilizer)*3(location) designs. Statistical analysis was performed to determine impact of cultivation factors on sensory attributes.
Results: The “Liker” groups identified critical sensory attributes for specific varieties. Consumer data combined with data from trained panel and quality control analyses provided information on output measures (“Mealiness” and Dry matter percentage) that should be targeted in the cultivation experiments. Data analysis showed that sensory attributes varied within location and between production years. However, location explained most of the differences between samples. Type of soil had some impact on flavour, while level of fertilizer was inconsequential.
Conclusion: Based on the preferred flavour described by consumers, and sensory profiles from three growing seasons, specifications can be produced for market segmentation of potatoes with a specific taste.
Keywords: Sensory analysis, Repertory Grid Methodology, consumer testing, potato quality, cultivation experiment
