Sensory analysis research on potatoes uncovers the flavor nodes of various potato varieties. It also finds that consumers like a potato with a smooth texture but dislike potatoes that are purple, bright yellow and other nontraditional colors.
Chetan Sharma, doctoral student in human nutrition at Kansas State University's Olathe campus, conducted the potato sensory research for this doctoral thesis.
Sensory analysis research on potatoes uncovers the flavor nodes of various potato varieties. It also finds that consumers like a potato with a smooth texture but dislike potatoes that are purple, bright yellow and other nontraditional colors.
Chetan Sharma, doctoral student in human nutrition at Kansas State University's Olathe campus, conducted the potato sensory research for this doctoral thesis.