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 'Toyoshiro,' 'Kitahime,' 'Snowden,' and 'Poroshiri.' The sensory evaluation was performed on steamed potatoes from each cultivar; these ...

field trials. The use of row-column analysis or neighbor analysis has been shown to increase the precision of a Spatial analyses of yield trials are a powerful method of adjusting large number of grain yield trials (Cullis and Gleeson, treatment means for spatial variation and improving statistical precision of mean estimation. Because yield trials are typically repeated 1989; Cullis and Gleeso...

The discrepancies across test sites and years, along with the interaction between cultivar and environment, make it difficult to accurately evaluate the differences of the sugarcane cultivars. Using a genotype main effect plus genotype-environment interaction (GGE) Biplot software, the yield performance data of seven sugarcane cultivars in the 8th Chinese National Sugarcane Regional Tests were ...

Wine quality is determined by a complex balance of all the wine aroma components as perceived by sensory evaluation. Although several sensory parameters may playa role in the acceptance and enjoyment of wine, the flavour of wine is possibly the most important factor. F1avour is the result of the interaction between certain chemical compounds in wine and the senses of smell and taste of the cons...

In the time of globalization many of the tropical fruits can be find at the markets of Europe and North America. Most customers are not familiar with the nutritional and proliferative values of these fruits. Therefore, a less known snake fruit was compared with better known kiwi fruit, using fluorometry, FT-IR spectroscopy, several radical scavenging and proliferative assays and statistical eva...

Coratina cultivar-based olives are very common among 100% Italian extra virgin olive oils (EVOOs). Often, the very spicy character of this cultivar, mostly due to the high polyphenols concentration, requires blending with other "sweetener" oils. In this work, monovarietal EVOO samples from the Coratina cultivar (Apulia, Italy) were investigated and compared with monovarietal EVOO from native or...