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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 27 / 31

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Alipha tic

Indo lic

Aroma tic

Total

Flavono ids

Hydroxycinn amic acids

Total

Aroma intensity

0.31

0.36

0.35

0.37

0.26

0.47

0.41

Leaf color

0.55

0.76 **

0.73**

0.61*

0.27

0.43

0.39

Leaf brightness

0.55

0.33

0.42

0.55

0.11

0.35

0.27

Stalk firmness

-0.38

- 0.88 **

- 0.76**

-0.46

-0.23

-0.36

-0.33

Leaf firmness

-0.05

- 0.58 *

-0.65*

-0.17

-0.30

-0.50

-0.47

Resistance to cutting

-0.31

- 0.70 **

-0.68*

-0.39

-0.19

-0.10

-0.15

Moistness in mouth

-0.60*

- 0.59 *

-0.58

-0.62*

0.01

-0.11

-0.06

Fibrosity in mouth

0.01

- 0.48

-0.45

-0.07

-0.30

-0.30

-0.33

Sharpness

0.32

0.13

-0.05

0.26

-0.19

0.21

0.04

Sticks to palate

0.27

0.44

0.30

0.27

-0.29

-0.01

-0.14

Bitter taste

0.65*

0.68 *

0.67*

0.70*

0.07

0.22

0.17

Acid taste

0.69*

0.74

0.70*

0.73*

0.09

0.05

0.07

27



* ** Significant at the 0.05 and 0.01 probability levels, respectively.

,



(B)

Aftertaste

0.41

  • -

    0.58*

  • -

    0.61*

Turnip tops

Glucosinolates

Phenolic compounds

0.02

  • -

    0.44

0.50

  • -

    0.42

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