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)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Oct 2002|
- Turnip greens
ASJC Scopus subject areas
- Food Science