ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08869.x
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