Potato sensory quality is a key determinant of consumer acceptance and processing suitability; however, it remains insufficiently explored in Bulgarian potato breeding programs. This study aimed to characterize the sensory profiles of advanced Bulgarian mutant potato lines developed through induced mutagenesis, in comparison with their parental genotypes and untreated controls, after steaming and oven-frying. A trained descriptive sensory panel evaluated attributes related to appearance, aroma, flavor, texture, taste, and aftertaste, and the resulting data were explored using principal component analysis (PCA). Steamed samples were mainly associated with potato identity, earthy and raw potato peel aromatics, and potato-like flavor, whereas oven-fried samples were more strongly associated with overall sweet impression, buttery, earthy, and potato flavors, together with nutty aftertaste. Texture-related attributes were expressed in both culinary preparations, while undesirable bitter, sour, and astringent aftertastes occurred less frequently and were mainly linked to specific genotypes rather than to the overall sensory profile. Exploratory PCA supported the visualization of genotype-related sensory tendencies across both datasets. Several mutant lines showed favorable sensory profiles aligned with desirable parental characteristics, whereas others were more often associated with less favorable attributes, including increased bitter and astringent aftertastes. Overall, steaming emphasized inherent potato like, earthy, and raw-related notes, whereas oven-frying enhanced color development, sweet–buttery flavor impressions, and richer texture expression.
Iserliyska et al. (Fri,) studied this question.