Sensory quality of turnip greens and turnip tops grown in northwestern Spain

Abstract

In Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and turnip tops as vegetable products. They are characterized by a particular sulfurous aroma, pungent flavor, and a bitter taste. In this work twelve 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 differed for 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 (0.94**), leaf firmness and fibrosity (R=0.92**), aftertaste persistence and bitterness (R=0.91**) and between bitterness and moistness (R=-0.89**).

Influence of high latitude light conditions on sensory quality and contents of health and sensory‐related compounds in swede roots (Brassica napus L. ssp. rapifera Metzg.)

“…The results are consistent with studies on broccoli and curly kale grown in 24 h versus 12 h photoperiods . However, the influence of photoperiod (and other growth factors) on GLS content varies greatly depending on species, variety and tissue type . Demonstrating the need for extending the results obtained in more swede cultivars within the current design.…”

“…15,17 However, the influence of photoperiod (and other growth factors) on GLS content varies greatly depending on species, variety and tissue type. [28][29][30] Demonstrating the need for extending the results obtained in more swede cultivars within the current design. The observations of lowest contents in 24 h light in several Brassica species is at odds with the diurnal regulation of GLSs in Arabidopsis, where GLS biosynthesis is reduced in darkness.…”

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

“…For boiling water cooking process, vegetables were added to boiling water at 100 °C in a ratio of 2:1 [16].…”

An improved fluorimetric HPLC method for quantifying tocopherols in Brassica rapa L. subsp. sylvestris after harvest

“…sylvestris, belongs to the family Brassicaceae and it is commonly cultivated as a vegetable in temperate climates worldwide for its succulent root, known as turnip, which is very popular in Europe, particularly in colder regions, since it can be stored for several months after harvest. Its leaves (turnip tops, sprouts plus inflorescences) are a common vegetable in the cuisines of southern Italy (called ''Cime di Rapa'' or ''Friarielli''), northern Spain (called ''Grelos'') and China (Barbieri et al, 2009;Francisco et al, 2009) (Supplemental Fig. 1).…”