A database consisting of several texture and sensory attributes of different potato cultivars was analyzed using canonical correlation analysis. Principal component analysis was used to screen the variables entered into a canonical correlation analysis. Canonical correlation analysis was sensitive enough to detect the changes in the factors of the production chain, the findings giving a view of the diversified quality variables of the potato. According to the analysis, storage time, reducing sugars and sucrose can be regarded as the main factors in the generation of the mature, edible potato with inherent sensory and textural properties, and with marked differences between cultivars. On the other hand, properties generated during the vegetative period such as organic acids had not pronounced effects on the emerged criterion variables such as mealiness, adhesiveness, sweetness and flavour. Accordingly, concurrent nitrogen dosage and cumulative temperature seemed to be of secondary importance to the overall quality of the potato.