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

Keyphrases

• Solanum Tuberosum 100%
• Umami 100%
• Potato 66%
• Glutamate 66%
• Tuber 66%
• 5′-nucleotides 66%
• Consumer Preferences 33%
• Aspartate 33%
• Potato Tuber 33%
• Growing Season 33%
• 5'-AMP 33%
• Solanum Phureja 33%
• Acceptability Index 33%
• Sensory Quality 33%
• Flavor Attributes 33%
• Umami Amino Acids 33%
• Equivalent Umami Concentration 33%
• Boiled Potatoes 33%
• Cooking Methods 33%
• 5′-GMP 33%
• Vegetable Flavor 33%

Food Science

• Potato 100%
• Umami 100%
• Sensory Quality 20%
• Amino Acid 20%
• Consumer Choice 20%