Potatoes, eggplants, and tomatoes, the members of the Solanaceae plant family include glycoalkaloid. Glycoalkaloid is in the family of alkaloids that has a bitter taste. The process of making potato chips decreases the amount of glycoalkaloid by about 90％. Also, glycoalkaloid makes potatoes bitter, so the amount of glycoalkaloid affects the taste of potato chips. In this study, we examine by sensory test the relationship between the amount of glycoalkaloid and the taste of potato chips. We found that the amount of glycoalkaloid affects the bitter taste, but does not affect the density.
