Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.)

Wayne L. Morris, Heather A. Ross, Laurence J. M. Ducreux, John E. Bradshaw, Glenn J. Bryan, Mark A. Taylor

    Research output: Contribution to journalArticlepeer-review

    52 Citations (Scopus)


    Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5'-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5'-nucleotides were significantly higher in mature tubers of two Solanum phureja cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor.
    Original languageEnglish
    Pages (from-to)9627-9633
    Number of pages7
    JournalJournal of Agricultural and Food Chemistry
    Issue number23
    Publication statusPublished - 14 Nov 2007


    • Adenosine Monophosphate
    • Aspartic Acid
    • Glutamic Acid
    • Guanosine Monophosphate
    • Humans
    • Plant Tubers
    • Solanum tuberosum
    • Taste


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