Advertisement

Potato Research

, Volume 62, Issue 3, pp 305–314 | Cite as

Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products

  • Hiroaki SatoEmail author
  • Ryosuke Koizumi
  • Ryuichi Itoyama
  • Megumi Ichisawa
  • Junko Negishi
  • Rui Sakuma
  • Tadasu Furusho
  • Yoshimasa Sagane
  • Katsumi Takano
Article
  • 148 Downloads

Abstract

Potatoes sometimes have an unpleasantly harsh, somewhat bitter, and astringent taste that is called egumi-taste and which results in the deterioration of the quality of potato products. Egumi-taste tends not to be favoured by Japanese consumers. The aim of this study was to clarify the causal agents of egumi-taste in potatoes. Of the four cultivars used here, two were shown in a sensory evaluation of steamed potatoes to have an egumi-taste. The content of the glycoalkaloids that cause a bitter taste had no correlation with egumi-taste. On the other hand, the free amino acids, especially the bitter-tasting amino acids, were higher in the cultivars evaluated as egumi-tasting than in other cultivars. Additionally, the tyrosine content in the tubers of egumi-tasting cultivars was also higher than that in other cultivars. A metabolite of tyrosine, homogentisic acid, is known to be responsible for the egumi-taste of bamboo shoots, and thus, the high tyrosine content might be the cause of the egumi-taste of some potatoes.

Keywords

Egumi-taste Glycoalkaloid Homogentisic acid Potato Processed food Tyrosine 

Notes

Acknowledgements

The authors thank Ms. Riko Ohwa and Mr. Takumi Koyama for their technical assistance.

References

  1. Crowell EF, McGrath JM, Douches DS (2007) Accumulation of vitamin E in potato (Solanum tuberosum) tubers. Transgenic Res 17:205–217CrossRefPubMedGoogle Scholar
  2. Deguchi T, Iwama K, Haverkort AJ (2016) Actual and potential yield levels of potato in different production system of Japan. Potato Res 59:207–225CrossRefGoogle Scholar
  3. Drapal M, Farfan-Vignolo ER, Gutierrez OR, Bonierbale M, Mihovilovich E, Fraser PD (2017) Identification of metabolites associated with water stress responses in Solanum tuberosum L. clones. Phytochemistry 135:24–33CrossRefPubMedGoogle Scholar
  4. Garcia I, Rodgers M, Pepin R, Hsieh T, Martringe M (1999) Characterization and subcellular compartment 4-hydroxyphenylpyruvate dioxygenase from Arabidopsis in transgenic tobacco. Plant Phys 119:1507–1516CrossRefGoogle Scholar
  5. Hasegawa C, Sakamoto Y, Ichihara K (1959) On the relationship between homogentisic acid and the egumi-taste of bamboo shoots and hange. Proc Jpn Acad 35:246–251CrossRefGoogle Scholar
  6. Jansky SH (2010) Potato flavor. In: Hui YH (ed) Handbook of fruit and vegetable flavors. Wiley, New York, pp 935–946CrossRefGoogle Scholar
  7. Kirimura J, Shimizu A, Kimizuka A, Ninomiya T, Katsuya N (1969) The contribution of peptides and amino acids to the taste of foodstuffs. J Agr Food Chem 17:689–695CrossRefGoogle Scholar
  8. Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamaguchi H, Mori M (2006) Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Biosci Biothechnol Biochem 70:1173–1180CrossRefGoogle Scholar
  9. Mori K, Asano K, Tamiya S, Nakano T, Mori M (2015) Challenges of breeding potato cultivars to grow in various environments and to meet different demands. Breed Sci 65:3–16CrossRefPubMedPubMedCentralGoogle Scholar
  10. Mottram DS, Wedzicha BR, Dodson AT (2002) Acrylamide is formed in the Maillard reaction. Nature 419:448–449CrossRefGoogle Scholar
  11. Nakano M, Ogawa K, Koga H (2007) The contents of potato glycoalkaloid in potato chips and the effects on the taste. Jpn J Sens Eval 22:107–111Google Scholar
  12. Noguchi T (2009) Dictionary for nutrition and biochemistry (translated from Japanese). Asakura Shoten, TokyoGoogle Scholar
  13. Sakaguchi S, Umemura Y, Okuyama Y, Irikura Y, Takase N, Tabata K, Nagata T, Oka H (1976) A new processing potato variety Toyoshiro. Res Bull Hokkaido Natl Agri Exp Stat 116:95–109Google Scholar
  14. Sinden SL, Deahl KL, Aulenbach BB (1976) Effect of glycoalkaloids and phenolics on potato flavor. J Food Sci 41:520–523CrossRefGoogle Scholar

Copyright information

© European Association for Potato Research 2019

Authors and Affiliations

  • Hiroaki Sato
    • 1
    Email author
  • Ryosuke Koizumi
    • 1
  • Ryuichi Itoyama
    • 2
  • Megumi Ichisawa
    • 2
  • Junko Negishi
    • 2
  • Rui Sakuma
    • 2
  • Tadasu Furusho
    • 3
  • Yoshimasa Sagane
    • 1
  • Katsumi Takano
    • 4
  1. 1.Department of Food, Aroma and Cosmetic Chemistry, Faculty of BioindustryTokyo University of AgricultureAbashiriJapan
  2. 2.Research Department, Research and Development DivisionCalbee, Inc.TochigiJapan
  3. 3.Department of Nutritional Science, Faculty of Applied BioscienceTokyo University of AgricultureTokyoJapan
  4. 4.Department of Applied Biology and Chemistry, Faculty of Applied BioscienceTokyo University of AgricultureTokyoJapan

Personalised recommendations