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Relationship between the chemical and sensory properties of exotic salad crops—coloured lettuce (lactuca sativa) and chicory (cichorium intybus)
Author(s) -
Price Keith R,
Dupont M Susan,
Shepherd Richard,
Chan Henry WS,
Fenwick G Roger
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740530206
Subject(s) - cichorium , lactuca , glycoside , food science , chemistry , sesquiterpene , botany , biology , horticulture
Samples of red‐coloured lettuce and chicory were assessed for bitterness by sensory analysis and compared with conventional green‐coloured varieties. The amounts of the sesquiterpene lactones lactucin, 8‐deoxylactucin and lactucopicrin and their glycosides were determined using enzyme hydrolysis and high performance liquid chromatography. The level of each of these compounds was compared with the bitterness score found for each sample, and the resulting correlation data suggested that the increasing level of one of these compounds, lactucin glycoside, was closely related to the increase in bitterness.