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A Sensory Profile of Turnip Greens as Affected by Variety and Maturity.
- Source :
-
Journal of Food Science (Wiley-Blackwell) . Oct2002, Vol. 67 Issue 8, p3126-3129. 4p. - Publication Year :
- 2002
-
Abstract
- BSTRACT: Turnip greens, a Brassica, are characterized by a sulfurous aroma, pungent flavor, and a bitter taste due to isothiocyanates, degradation products of glucosinolates. This study examined the sensory characteristics and preference of turnip greens as affected by variety and maturity. A descriptive analysis panel characterized 16 aromas, flavors, and tastes. The intensity of mustard oil/mustard green aroma and flavor and bitterness was significantly affected ( P < 0.05) by variety. Mustard oil/mustard green aroma and flavor, bitterness, and bitter aftertaste increased significantly ( P < 0.05) with maturity. Seven Top was preferred significantly ( P < 0.05) less than the remaining varieties and as the greens matured, preference decreased. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 67
- Issue :
- 8
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 63141019
- Full Text :
- https://doi.org/10.1111/j.1365-2621.2002.tb08869.x