and the roles of flavonoids and glucosinolates such as provide protection against
ultraviolet radiation, pathogens and insect attack. All traits related to flavor (except
sweetness) showed negative and significant correlation coefficients with total
hydroxycinnamic acids and total phenolic compound content (ranging from R=-0.58* to
R=-0.82**). Total flavonoids only showed a significant and moderate relationship with
acid taste. Most of the literature related flavonoids with bitter, acid or astringent tastes
 but minor alterations in the flavonol structure can change their taste from bitter to
sweet or the other way around .
As summary, sensory traits evaluated in turnip greens seem to be more related to
hydroxycinnamic acids and flavonoid compounds than to glucosinolates.
Hydroxycinnamic acids and total phenolic compound content were positively related to
firmness traits and negatively related to flavor traits.
Likewise happened for turnip greens, there were significant differences among
environments for most traits, highlighting the importance of climatic conditions upon
the sensorial quality of these crops. Thus, the choice of a particular variety in basis of its
sensorial value should be done on many sites and years. The combined analysis of
variance did not show any significant environment × variety interaction, which means
the stability of different genotypes. Varieties were significantly different for color and
firmness of leaves, moistness and fibrosity in mouth, sharpness, and bitter taste.
Because of this variability, it would be possible to select in the future a particular
variety according to consumer preferences. As well occurring in turnip greens, ‘MBG-
BRS0163’ displayed the highest leaf color. Besides, this variety had the lowest leaf
firmness, fibrosity in mouth, stalk firmness and resistance to cutting even though no