A sensory profile of turnip greens as affected by variety and maturity

G. Jones, O. G. Sanders

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

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 languageEnglish (US)
Pages (from-to)3126-3129
Number of pages4
JournalJournal of food science
Volume67
Issue number8
DOIs
StatePublished - Oct 2002

Keywords

  • Aroma
  • Flavor
  • Preference
  • Taste
  • Turnip greens

ASJC Scopus subject areas

  • Food Science

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