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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 11 / 31





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differences for these last two traits were found among varieties. ‘MBG-BRS0143’ had

the lowest leaf color and the highest fibrosity in mouth. With regard to the bitter taste

typical of this crop, the variety ‘MBG-BRS0197’ was the bitterest whereas ‘MBG-

BRS0472’ was the less bitter (Table 5). Although bitterness are usually considered as an

unfavourable flavor trait, a certain degree of bitterness is appreciated by consumers

because of it is a typical characteristic of this vegetables.

Correlations between glucosinolates and phenolic compounds were also

calculated for turnip tops (Table 6). In contrast to happened in turnip greens, sensory

traits evaluated in turnip tops seem to be more related to glucosinolates than to phenolic

compounds. Total glucosinolate concentration in turnip tops (25.6 m g-1) was higher

than in turnip greens (17.6 m g-1). This difference was due to aliphatic glucosinolates

(20.6 m g-1 and 12.8 m g-1, respectively), which can explain the higher importance of

glucosinolates on the sensory traits of turnip tops. Likewise it was discussed for turnip

greens, information about the relationship between sensory traits and glucosinolate and

flavonoids content on turnip tops is scarce. Our study proves that some traits defining

the texture and taste were related to glucosinolate content. For example, leaf and stalk

firmness and resistance to cutting had negative, significant and moderate to high

correlations (ranging from R=-0.58* to R=-0.88**) with indolic glucosinolate content

and with the aromatic glucosinolate GST. On the other hand, bitter taste, acid taste, and

aftertaste showed moderate correlations (from R=0.61* to R=0.74**) with indolic


aliphatic, aromatic and total glucosinolate content. Regarding individual glucosinolate

composition, gluconapin (the major glucosinolate in these crops) showed positive and

significant correlations with aftertaste, moistness, acid and bitter taste. For sweet taste

this correlation was negative (R=-0.59*). In broccoli and cauliflower Brückner et al.

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