Phenolic acids in potatoes vary naturally and due to handling practices, but little is known about their effects on potato flavor. Best-estimate thresholds (BET) were calculated on data obtained from a 12 member panel utilizing the ASTM Standard Practice E 679-91. Six scale steps were used at a concentration factor of 1.25. Thresholds were determined for chlorogenic and ferulic acids in water and in reconstituted dehydrated mashed potatoes with and without corn oil margarine. Total phenolic concentration of the processed potatoes was measured by HPLC. Aqueous thresholds were 82 ppm and 62 ppm for chlorogenic and ferulic acids, respectively. The chlorogenic acid threshold value was higher in potatoes with added margarine (152 ppm). Addition of margarine to potatoes did not affect the ferulic acid threshold.
