Study shows secret of tasty spuds

Varieties such as Mayan Gold score better in taste tests

A Japanese concept of flavour may hold the key to breeding perfect potatoes, according to Scottish scientists.

They have been researching umami, which is the measure of deliciousness, and one of the five basic tastes in Japanese cooking.

Experts at the Scottish Crop Research Institute (SCRI) have discovered which compounds give potatoes their umami.

The study will be used to create new varieties which are more tasty than their predecessors.

The scientists compared common kinds of potatoes with new breeds, such as Mayan Gold, which scored better in taste tests.

Depth of flavour

They found the more flavoursome varieties had higher levels of specific chemicals.

Dr Mark Taylor said "There are certain compounds that give rise to this umami flavour - some amino acids and certain ribonucleotides formed during cooking.

"We found that Phurejas varieties always had more of the umami compounds and that there was a correlation with the taste panel score.

Anybody in Japan would tell you that umami is very important to the taste and savour of food Sushi chef Kumiko Hatori

"It's the first time that the levels have been correlated with the taste panel data, which is the critical thing really."

Umami is considered to give food it depth of flavour in Japanese cuisine, and is one of the five basic tastes along with sweet, sour, bitter and salt.

Glasgow based sushi chef Kumiko Hatori said it was a vital factor in tasty food.

She said: "Natural flavour is better for me. Anybody in Japan would tell you that umami is very important to the taste and savour of food."

The SCRI discovery will be used to develop more delicious varieties of potato, as well as to monitor whether taste is affected during storage.

Dr Taylor added: "Ultimately we would like to know which genes control the process that leads to the formation of umami compounds and these genes be used in breeding programmes to generate a tastier potato.

"We are now looking at genetics of the umami formation process and we are also investigating whether or not we will see the same in other vegetables."