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.