Abstract
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.
Original language | English (US) |
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Pages (from-to) | 3126-3129 |
Number of pages | 4 |
Journal | Journal of food science |
Volume | 67 |
Issue number | 8 |
DOIs | |
State | Published - Oct 2002 |
Keywords
- Aroma
- Flavor
- Preference
- Taste
- Turnip greens
ASJC Scopus subject areas
- Food Science