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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 2 / 31

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mouth, sharpness, and bitter taste. Secondary metabolites as glucosinolates in turnip

greens and phenolic compounds in turnip tops were highly correlated with texture and

flavor. Glucosinolates especially progoitrin (in turnip greens) and gluconapin (in turnip

tops) showed correlation with bitter taste and aftertaste persistence. Correlation between

sensory traits showed highest values between leaf firmness and stalk firmness (0.94**),

leaf firmness and fibrosity (R=0.92**), aftertaste persistence and bitterness (R=0.91**)

and between bitterness and moistness (R=-0.89**).

KEY WORDS: Brassica rapa, turnip greens, turnip tops, sensory quality, flavor.

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