文章基本信息

标题：Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)
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作者：Kerrie L. Kaspar ; Jean Soon Park ; Charles R. Brown 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：1
页码：77-81
DOI：10.4236/fns.2013.41011
出版社：Scientific Research Publishing
摘要：Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P P P
关键词：Pigmented Potatoes; Antioxidants; Sensory Evaluation; Sensory Preference; Anthocyanins; Carotenoids