Sensory potato texture profile data

Problem

3 data files with sensory texture profile data from 3 years experiment are presented analysed by Anette Thybo (DJF, DK). Six potato varieties were assessed each year and for some years further potato samples were analysed. A panel of 8-10 assessors (not exactly the same persons each year) profiled the texture of cooked table potatoes with respect to nine sensory texture attributes (See paper 1 for detailed information about the texture profile).

Options: The data are presented here as potential data for 1) modelling of sensory data and 2) the study of individual assessor level differences.

The data have been published in paper 2-6:
 

1. Thybo, A.K. and Martens, M. 1998. Development of a sensory texture profile of cooked potatoes by multivariate data analysis, J. Texture Studies, 29, 453-468
2. Thybo, A.K. and Martens, M. 1999. Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling. Food Qual. and Pref. 11(1) (in press)
3. Thybo, A.K. and Martens, M. 1999. Instrumental and sensory characterization of potato texture. J. Texture Studies, 30, 259-278
4. Thybo, A.K., Nielsen, M. and Martens, M. 1999. Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes. J. Texture Studies, 30 (6) (in press)
5. Thybo, A.K., Bechmann, I.E., Martens, M. and Engelsen, S.B. Prediction of sensory texture of cooked potatoes from the raw material using uniaxial compression, near-infrared spectroscopy and low field ¹H NMR spectroscopy. Food Sci. and Tech. (accepted)
6. Martens, H.J. and Thybo, A.K. An integrated microstructural, sensory and instrumental approach to describe potato texture. Food Sci. and Tech. (submitted).

Get the data

The three data files present sensory raw data of texture for three years and are given in Unscrambler 6.11 format. See codes and abbreviations below the tables.

Data (Unscrambler format)

Sens95:

Sens96:

Sens97:

2. Sensory experiment (row 241- 1884)
Sensory analysis of all samples. V1-v6 were analysed in 6 replications and the remaining samples in 3 replications
The potatoes were cooked in water (20-25 min dependent on variety) and one tuber of each sample was served hot. Serving order was fully randomised. The assessors evaluated 6 samples per session meaning that in 95 and 96 all varieties were assessed in all sessions. In 97 (2. Sensory experiment) the 36 samples were analysed in session of 6 samples in randomised order.

The texture profile was evaluated in terms of: Reflection from surface, hardness, firmness, springiness, adhesiveness, graininess, mealiness, moistness and chewiness (paper 1)
 

Sample information

Conventionally grown samples:

v1-v7: 1=Bintje, 2=Asva, 3=Oleva, 4=Dali, 5=Sava, 6=Folva, 7=King Edward.

Organically grown samples:

v10-v12: Sava in 3 field replicates
v20-v22: Folva in 3 field replicates
v30-v32: Agria in 3 field replicates
v40-v42: Forelle in 3 field replicates
v100-v102, v200-v202, v300-v302, v400-v402, v500-v502, v601-v603: Sava, 6 different organically treatments, 3 field replications.