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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/22598
Título

Sensory quality of turnip greens and turnip tops grown in northwestern Spain

AutorFrancisco Candeira, Marta; Velasco Pazos, Pablo; Romero, Ángeles; Vázquez, Lourdes; Cartea González, María Elena
Palabras claveBrassica rapa
Turnip greens
Turnip tops
Sensory quality
Flavor
Fecha de publicación20-oct-2009
EditorSpringer
CitaciónEuropean Food Research and Technology (2009) 230:281–290
ResumenIn Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and turnip tops as vegetable products. They are characterized by a particular sulfurous aroma, pungent flavor, and a bitter taste. In this work twelve local varieties grown as turnip greens and turnip tops were evaluated to define the sensory attributes, to relate them with secondary metabolites, and to select those sensorial traits that better describe these crops. Results showed differences in the sensory profiles of B. rapa varieties. Turnip greens were significantly differed for aroma intensity, leaf color, and salty taste, while turnip tops were for color and firmness of leaves, moistness and fibrosity in mouth, sharpness, and bitter taste. Secondary metabolites as glucosinolates in turnip greens and phenolic compounds in turnip tops were highly correlated with texture and flavor. Glucosinolates especially progoitrin (in turnip greens) and gluconapin (in turnip tops) showed correlation with bitter taste and aftertaste persistence. Correlation between sensory traits showed highest values between leaf firmness and stalk firmness (0.94**), leaf firmness and fibrosity (R=0.92**), aftertaste persistence and bitterness (R=0.91**) and between bitterness and moistness (R=-0.89**).
Versión del editorhttp://dx.doi.org/10.1007/s00217-009-1163-4
URIhttp://hdl.handle.net/10261/22598
DOI10.1007/s00217-009-1163-4
ISSN1438-2377
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