Articles
EVALUATION OF ASPARAGUS OFFICINALIS L. FLAVOUR QUALITY FOR BREEDING PURPOSES
Article number
479_17
Pages
135 – 142
Language
Abstract
A comprehensive system of sensory and instrumental methods was developed to obtain basic information on the components determining asparagus flavor.
Eighteen sensory characteristics were estimated to describe flavor differences.
A special method for sample preparation was used to extract the volatile compounds.
GC instruments equipped with the detectors MS, FID, NPD, and a sniffing port were applied to identify the volatiles.
Some phenolic substances, which are responsible for flavor as well as for lignification of the asparagus cortex, have been identified using UV-Vis-spectra received from the individual HPLC peaks.
Sugars and total titratable acidity were determined.
The tests were carried out on eight varieties of white asparagus (Asparagus officinalis L.), at two locations with two harvest dates over two years with duplicate samples.
They provided significant data (P = 0.05) on the variability of fourteen sensory and five analytical characteristics.
Beside the strong effects of the environment, variety proved to be a very important factor.
Variety also affected the acceptability.
Eighteen sensory characteristics were estimated to describe flavor differences.
A special method for sample preparation was used to extract the volatile compounds.
GC instruments equipped with the detectors MS, FID, NPD, and a sniffing port were applied to identify the volatiles.
Some phenolic substances, which are responsible for flavor as well as for lignification of the asparagus cortex, have been identified using UV-Vis-spectra received from the individual HPLC peaks.
Sugars and total titratable acidity were determined.
The tests were carried out on eight varieties of white asparagus (Asparagus officinalis L.), at two locations with two harvest dates over two years with duplicate samples.
They provided significant data (P = 0.05) on the variability of fourteen sensory and five analytical characteristics.
Beside the strong effects of the environment, variety proved to be a very important factor.
Variety also affected the acceptability.
Publication
Authors
E. Hoberg, D. Ulrich, D. Standhardt, S. Kecke
Keywords
Sensory, sugar, acids, aroma, phenolic compounds
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