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CONSUMER HEDONIC EVALUATION OF EIGHT FRESH SPECIALTY LEAFY GREENS AND THEIR RELATIONSHIP TO INSTRUMENTAL QUALITY ATTRIBUTES AND INDICATORS OF SECONDARY METABOLITES
Author(s) -
FOULADKHAH ALIYAR,
BUNNING MARISA,
STONE MARTHA,
STUSHNOFF CECIL,
STONAKER FRANK,
KENDALL PATRICIA
Publication year - 2011
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2011.00334.x
Subject(s) - amaranth , flavor , leafy vegetables , food science , mathematics , chemistry
ABSTRACT Sensory properties, quality attributes (color, texture, total soluble solids, dry weight) and indicators of secondary metabolites (total phenolic compounds, radical scavenging capacity) of eight specialty leafy greens were evaluated in this study. Because of its commercial availability and consumer familiarity, red iceberg lettuce was chosen as the control for comparison with amaranth, huauzontle, pac choi, tai sai, arugula, mizuna and komatsuna. For a majority of the greens, more than 50% of panelists reported appearance, texture and overall acceptability of the samples as highly acceptable or acceptable. Flavor, however, had lower values. There were no significant differences in overall acceptability among five taxa (amaranth, pac choi, tai sai, mizuna and komatsuna) compared with red iceberg lettuce; however, the mean appearance values of five greens (komatsuna, mizuna, arugula, tai sai and pac choi) were higher than red iceberg ( P < 0.05). Panelists' flavor perceptions were strongly correlated with overall acceptability of the greens. PRACTICAL APPLICATIONS This study demonstrated that selected specialty leafy greens (amaranth, huauzontle, pac choi, tai sai, arugula, mizuna, komatsuna and red iceberg lettuce) have desirable sensory attributes that are comparable with traditional greens available in the market. This suggests potential for commercial production and marketing of the selected specialty leafy greens.