Articles
Ready-to-eat wild rocket (Diplotaxis tenuifolia) cultivars: nutritional, sensory quality and consumer preference
Article number
1442_22
Pages
167 – 174
Language
English
Abstract
A study of the sensory and nutritional characteristics of wild rocket (Diplotaxis tenuifolia L.) marketed as Rucola della Piana del Sele PGI was conducted.
The aim was to investigate, through an experimental design comprising sensory (panel tests) and chemical analyses (vitamin C, phenolic compounds), the influence of multiple harvests/cuts on the qualitative characteristics of rocket leaves, in order to optimize the intended use of the product obtained at two stages of the cultivation cycle.
Moreover, the role of different characteristics such as spiciness, bitterness, consistency, and colour, as well as traits related to leaf morphology and chemical composition, such as glucosinolate content, in determining the level of product appreciation at the time of consumption, was evaluated.
The innovative aspect of this study lay in the fact that the measurement of consumer perceptions and preferences was carried out through the tasting of rocket leaves both as a single ingredient salad and as an ingredient in a recipe, in order to provide indications on the appreciation of the product under different conditions of preparation and culinary use of rocket.
The aim was to investigate, through an experimental design comprising sensory (panel tests) and chemical analyses (vitamin C, phenolic compounds), the influence of multiple harvests/cuts on the qualitative characteristics of rocket leaves, in order to optimize the intended use of the product obtained at two stages of the cultivation cycle.
Moreover, the role of different characteristics such as spiciness, bitterness, consistency, and colour, as well as traits related to leaf morphology and chemical composition, such as glucosinolate content, in determining the level of product appreciation at the time of consumption, was evaluated.
The innovative aspect of this study lay in the fact that the measurement of consumer perceptions and preferences was carried out through the tasting of rocket leaves both as a single ingredient salad and as an ingredient in a recipe, in order to provide indications on the appreciation of the product under different conditions of preparation and culinary use of rocket.
Authors
A. Raffo, I. Baiamonte, G.R. De Nicola, S. Lelli, V. Melini, E. Moneta, N. Nardo, S. Ruggeri, M. Peparaio, E. Saggia Civitelli, S. Sasso, F. Sinesio, P. Tripodi
Keywords
rocket salad, fresh-cut, Brassicaceae, taste, odour, glucosinolates, ascorbic acid, phenolic compounds
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