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:
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.
Sens95:
Year | 1995 |
Storage | 2,4,6,8 months |
Assessors | 10 (1-6, 8-11) |
Varieties | 6 (v1-v6) |
Replicates | 4 sensory replicates (for storage 2 only 3 rep.) |
Sens96:
Year | 1996 |
Storage | 6 months |
Assessors | 8 (1,3,5,6,8,11,12,13) |
Varieties | 6 (v1, v3-v7) |
Replicates | 10 |
Sens97:
Year | 1997 |
Storage | 1, 8 months (v1-v6 for 8 months only) |
Assessors | 10 (1,3,5,6,11,12,13,14,15,16) |
Varieties | v1-v6, v10-v12, v20-v22, v30-v32, v40-v42, v100-v102, v200-v202, v300-v302, v400-v402, v500-v502, v601-v603 |
Replicates | 1. Sensory experiment (row 1-240) Sensory analysis of v1-v6 in 4 replicates |
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)
v1-v7: 1=Bintje, 2=Asva, 3=Oleva, 4=Dali, 5=Sava, 6=Folva, 7=King Edward.
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.