Dataset for: Sensory analysis of boiled potato samples from wild species, landraces and modern varieties.
<|begin_of_text|><|start_header_id|>system<|end_header_id|> You are a research archivist expert in dataset metadata. Answer the question truthfully.  <|eot_id|><|start_header_id|>user<|end_header_id|> Here is the Description of a dataset. Description:'15 native potato cultivars,  15 improved native potato hybrids, 29 advanced tetraploid breeding lines or cultivars and 4 wild Solanum accessions were planted in the field in 2015, in Huancavelica, Peru. The harvest was divided for immediate analysis (fresh) and analysis after a four month storage period (stored). The potatoes were boiled and peeled before serving. A trained panel of 15 people (6 women, 9 men) evaluated the sensory attributes sourness, bitterness, sweetness, potato flavour (tastiness), savouriness and texture (mealiness) on an unstructured interval scale, ranging from 0 till 10' . Please return only a json list of at most 3 Keywords corresponding to the Description:.<|eot_id|><|start_header_id|>assistant<|end_header_id|> {"Answer" : ["potatoes","potato taste","sensory analysis","sensory attributes"]} <|eot_id|>
 Here is the Description of a dataset. Description:'15 native potato cultivars,  15 improved native potato hybrids, 29 advanced tetraploid breeding lines or cultivars and 4 wild Solanum accessions were planted in the field in 2015, in Huancavelica, Peru. The harvest was divided for immediate analysis (fresh) and analysis after a four month storage period (stored). The potatoes were boiled and peeled before serving. A trained panel of 15 people (6 women, 9 men) evaluated the sensory attributes sourness, bitterness, sweetness, potato flavour (tastiness), savouriness and texture (mealiness) on an unstructured interval scale, ranging from 0 till 10' . Please return only a json list of at most 3 Keywords corresponding to the Description:.
15 native potato cultivars,  15 improved native potato hybrids, 29 advanced tetraploid breeding lines or cultivars and 4 wild Solanum accessions were planted in the field in 2015, in Huancavelica, Peru. The harvest was divided for immediate analysis (fresh) and analysis after a four month storage period (stored). The potatoes were boiled and peeled before serving. A trained panel of 15 people (6 women, 9 men) evaluated the sensory attributes sourness, bitterness, sweetness, potato flavour (tastiness), savouriness and texture (mealiness) on an unstructured interval scale, ranging from 0 till 10
potatoes; potato taste; sensory analysis; sensory attributes