Sensory quality of turnip greens and turnip tops grown in northwestern Spain |
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Authors: | Marta Francisco Pablo Velasco Ángeles Romero Lourdes Vázquez María Elena Cartea |
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Affiliation: | 1.Misión Biológica de Galicia (CSIC),Pontevedra,Spain;2.áreas de Nutrición y Bromatología y de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología,Universidad de Santiago de Compostela,Lugo,Spain |
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Abstract: | In Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and turnip tops as vegetable products that are characterized by a particular sulfurous aroma, pungent
flavor, and a bitter taste. In this work, 12 local varieties grown as turnip greens and turnip tops were evaluated to define
the sensory attributes, to relate them with secondary metabolites, and to select those sensorial traits that better describe
these crops. Results showed differences in the sensory profiles of B. rapa varieties. Turnip greens were significantly different regarding aroma intensity, leaf color, and salty taste, while turnip
tops were for color and firmness of leaves, moistness and fibrosity in 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 (R = 0.94**), leaf firmness and fibrosity (R = 0.92**), aftertaste persistence and bitterness (R = 0.91**), and between bitterness and moistness (R = −0.89**). |
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