Data in Brief (Dec 2017)
Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults
Abstract
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