Agriculture Reference
In-Depth Information
Sensory vs EUC
70.0
60.0
50.0
40.0
Acceptability
Flavor intensity
Flavor creamy
30.0
Flavor sweet
20.0
10.0
0.0
0.005
0.01
0.015
0.02
EUC
0.025
0.03
0.035
0.04
Fig. 19.1.
Correlation of sensory evaluation scores with equivalent umami concentration (EUC) of potato.
Solanum tuberosum
cultivars, Maris Piper (MP) and Record, were compared with
Solanum phureja
clones, DB333-
16
and DB257-
28,
and cultivar Mayan Gold (MG). Sensory scores are on a scale of
0-
100.
(From Morris
et al
., 2007.)
EUC value
0.050
0.040
0.030
0.020
0.010
0.000
Fig. 19.2.
Effect of tuber developmental stage on equivalent umami concentrations (EUC) in cooked
potato cultivars, Mayan Gold (MG), Inca Sun (IS), Pentland Dell (PD), and Montrose (MON). H1 = harvest
1;
H2 = harvest
2;
H3 = harvest
3
(see text for details). Error bars represent the SEM (
n
= 3).
of potato tissues increases slowly from
40
to
60°C during some cooking processes (for example
boiling), nuclease activity may be significant
(Solms and Wyler, 1979). Despite the pro-
posed involvement of RNases, no differences
in RNase, or phosphohydrolytic enzyme, activ-
ities could be detected in extracts from Tuberosum
and Phureja (Morris
et al
., 2007). It may be that
more subtle differences in these activities,
which escape detection in the extraction and
assay methods used in this study, account for
the difference. Alternatively, the higher rate of
5¢-
nucleotide accumulation in Phureja may re-
flect textural differences between Phureja and
