X hits on this document

PDF document

Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 1 / 31

93 views

0 shares

0 downloads

0 comments

1 / 31

Sensory quality of turnip greens and turnip tops grown in northwestern Spain

Marta Francisco1, Pablo Velasco1*

, Ángeles Romero2, Lourdes Vázquez2, María Elena

Cartea1

1Misión Biológica de Galicia (CSIC), PO Box 28, E-36080· Pontevedra, Spain

2Áreas de Nutrición y Bromatología y de Tecnología de Alimentos. Departamento de

Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela.

Facultad de Ciencias. Campus de Lugo. 27002 Lugo. Spain

*Corresponding author

Pablo Velasco

Address: Misión Biológica de Galicia (CSIC), PO Box 28, E-36080· Pontevedra, Spain

Tel: 0034-986854800

Fax: 0034-986841362

E-mail: pvelasco@mbg.cesga.es

Abstract

In Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and

turnip tops as vegetable products. They are characterized by a particular sulfurous

aroma, pungent flavor, and a bitter taste. In this work twelve local varieties grown as

turnip greens and turnip tops were evaluated to define the sensory attributes, to relate

them with secondary metabolites, and to select those sensorial traits that better describe

these crops. Results showed differences in the sensory profiles of B. rapa varieties.

Turnip greens were significantly differed for aroma intensity, leaf color, and salty taste,

while turnip tops were for color and firmness of leaves, moistness and fibrosity in

Document info
Document views93
Page views93
Page last viewedSun Dec 04 12:15:15 UTC 2016
Pages31
Paragraphs1432
Words10241

Comments