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Food and beverages, Horticulture, viticulture
The objective of this study was to investigate if there were any diﬀerences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P < 0.05) and a slightly softer texture (P V 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P <0.05). However, the consumer panel found no signiﬁcant diﬀerence between the organic and conventional baked potato samples for the sensory attributes of appearance, aroma, texture and taste acceptability.
Barry-Ryan, Catherine; Burke, Roisin; and Gilsenan, Clare, "A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking" (2010). Articles. Paper 17.