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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 19 / 31

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Leaf color1

3975u

5815u

Leaf brightness

Dry olive

Wet olive

Table 2. Sensory traits evaluated in this study using a 10-cm no structured intensity

scales (ISO 4121:1987) according to Alonso-Fernández et al. (2003).

INTENSITY SCALE

Moistness in mouth

Apple

Bean

Fibrosity in mouth

Asparagus tops

Asparagus stalks

Sharpness

Eggplant

Bean

Sticks to palate

Egg white

Pate

Trait

External aspect

1

10

Aroma

Aroma intensity

Texture in hand

Stalk firmness

Leaf firmness

Resistance to cutting

Texture in mouth

Spaghuetti 5’

Spaghuetti 15’

Spaghuetti 5’

Spaghuetti 15’

Asparagus tops

Asparagus stalks

Weak

Strong

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