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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 26 / 31

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0.03

0.17

0.16

0.57

0.50

0.17

0.23

0.03

-0.38

-0.28

0.09

0.27

-0.24

0.27

0.11

-0.02

0.41

0.46

0.85**

0.82

0.07

0.35

0.57

0.73

0.77

0.28

0.42

0.54

0.42

0.51

0.09

0.43

0.51

0.74**

0.75**

0.05

0.25

0.57

0.55

0.63*

-0.15

0.25

-0.11

-0.28

-0.27

-0.51

0.07

-0.54

-0.72**

-0.75**

-0.55

0.10

-0.58

-0.76**

-0.79**

-0.21

0.19

-0.64*

-0.76**

-0.82**

0.42

0.11

0.54

0.36

0.47

-0.28

0.05

-0.16

-0.79**

-0.67*

Resistance to cutting

0.44

0.02

Moistness in mouth

0.51

- 0.33

Turnip greens

Glucosinolates

Alipha tic

Indo Arom

lic

atic

Aroma intensity

0.22

- 0.11

Leaf color

0.18

0.20

Leaf brightness

0.32

- 0.20

Stalk firmness

0.51

- 0.49

Leaf firmness

0.43

- 0.28

Fibrosity in mouth

0.32

- 0.30

Sharpness

0.22

- 0.34

Sticks to palate

-0.03

- 0.04

Bitter taste

0.01

0.01

Acid taste

0.11

0.26

Sweet taste

0.10

0.37

Salty taste

-0.05

0.20

26



Table 6. Simple correlations among sensory traits and glucosinolate and phenolic



compound content for (A) turnip greens and (B) turnip tops.

  • 

    (A)

Total

Phenolic compounds

F l a v o n o i d s

H y d r o x y c i n n a m i c a c i d s

Total

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