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Modern potato breeding programmes have to balance agronomic and consumer preferences, as they seek to develop high yielding and nutritious potatoes that are tolerant to abiotic/biotic stresses. The recent focus on consumer preference has generated sensory data to assess potato flavour intensity, umami, sweetness, sourness, bitterness and mealiness in a panel of 60 cultivated and four wild potato accessions. The potato tubers were assessed immediately after harvest and after a five-week cold storage period. The cultivated accessions included diploid landraces of S. tuberosum L. Andigenum groups Phureja and Stenotonum, diploid hybrids of these, and advanced tetraploid breeding lines. The wild accessions represented tuber-bearing Solanum species, implicated in potato domestication. Sensory data highlighted 20 advanced breeding lines that were relatively weak in potato flavour, sweetness and umami before storage, but increased to the intensities of the landrace and hybrids bred from them after storage. The data observed 39 metabolites which were significantly different between storage times (on average ≥3-fold higher) and associated with sweetness, umami, bitterness and sourness tastes. A comparison to potatoes with high potato flavour emphasised that lower levels of specific metabolites associated with sweetness (e.g. glucose, fructose, glycine and serine), sourness (oxalic, ascorbic and citric acid) and umami (aspartic acid) were related to a higher rating for potato flavour. This corroborates the hypothesis, that perception of sensory traits is based on a complex metabolic composition in potato tubers. These data also indicate that metabolomic analysis can play an important role in augmenting future breeding programmes considering consumer traits. • Wild potatoes scored highest for acidity/bitterness, but the lowest for potato flavour. • Andean landraces had high scores for potato flavour before and after storage. • 20 advanced breeding lines showed improved flavour after storage. • 42 metabolites were associated with changes in sensory evaluation. • Lower levels of specific metabolites were correlated with a higher potato flavour. [ABSTRACT FROM AUTHOR]

• Wild, landrace and bred potato varieties show distinct metabolite profiles. • Group specific metabolite compositions are maintained upon cooking. • Bred native hybrids showed no significant change of Vitamin A precursors. • Accessions with distinct traits were identified for breeding purposes. Elucidating and improving the nutritional value of staple crops is an important focus in breeding programs. Hence, wild and cultivated potatoes have been metabolite profiled to assess metabolic plasticity present in potato tubers and changes that occur in these after cooking. The present data highlighted metabolic similarities of certain wild species to breeding lines, indicating preference during domestication. In the case of potato, the cooking process has to be taken into consideration for the assessment of nutritional quality. The degree of nutritional change during cooking depends on several factors including cooking method, stability of metabolites with nutritional properties and chemotype of the varietal matrix. The differences between raw and boiled tubers were similar within each germplasm group. No notable distinctions of total phenolic levels could be observed within germplasm groups, whereas total carotenoids and glycoalkaloids were significantly decreased. Genotypes/cultivars with notable changes upon cooking distinguished them within their genotype group. [ABSTRACT FROM AUTHOR]