Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults
Hiroaki Sato,
Ryosuke Koizumi,
Yozo Nakazawa,
Masao Yamazaki,
Ryuichi Itoyama,
Megumi Ichisawa,
Junko Negishi,
Rui Sakuma,
Tadasu Furusho,
Yoshimasa Sagane,
Katsumi Takano
Affiliations
Hiroaki Sato
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan; Corresponding author.
Ryosuke Koizumi
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
Yozo Nakazawa
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
Masao Yamazaki
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
Ryuichi Itoyama
Research Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, Japan
Megumi Ichisawa
Research Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, Japan
Junko Negishi
Research Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, Japan
Rui Sakuma
Research Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, Japan
Tadasu Furusho
Department of Nutrition, Junior College of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku 156-8502, Tokyo, Japan
Yoshimasa Sagane
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
Katsumi Takano
Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars âToyoshiro,â âKitahime,â âSnowden,â and âPoroshiri.â The sensory evaluation was performed on steamed potatoes from each cultivar; these potatoes were harvested from each of the three geographic areas. Table 1 provides the data from the evaluation of the five basic tastes (sweet, salty, sour, bitter, and umami), as well as the evaluation of the egumi taste, which is a Japanese term indicating a taste that is acrid, astringent, and slightly bitter. Keywords: Potato, Sensory evaluation, Tastes, Cultivars
