Articles
AN UNDERUTILIZED TRADITIONAL SPECIALITY: TELTOW TURNIPS
Article number
752_32
Pages
203 – 208
Language
English
Abstract
Teltow Turnips are a well known regional speciality, but yield, homogeneity and handling properties are sub-optimal.
Therefore, potentials for crop improvement were investigated.
The influence of irrigation intensity, nitrogen and potassium fertilisation was determined.
One most important requirement was that flavour authenticity must not be blurred.
The original flavour profile could not be reproduced from verbal and depicted sources.
Therefore a sensory authenticity test with former or private producers and professional users from gastronomy was conducted.
Instrumental analysis of flavour-relevant compounds resulted in higher values of total glucosinolates (>100 mg/100 g FM), sucrose (>3.0 g/10 g) and dry matter (> 14%) for those turnips considered as original.
N-fertilisation increased the ratio of larger turnips, which were regarded in one year only as little less original in flavour attributes but clearly distinguishable from similar, but non Teltow Turnips.
Increase of potassium fertilisation had little influence on root size and influence on authenticity was limited to radish like odour, which was increased at high potassium level in one of two years.
Restriction of water supply to only 25-30% usable field capacity did not lead to improved authentic attributes, but reduced tuber size.
General and radish-like odour was even less typical in the first year.
Though the formation of the original sensory impact is not fully understood, the use of improved water and nutrient supply as tested here did not lead to a substantial loss of authenticity in Teltow Turnips.
Therefore, potentials for crop improvement were investigated.
The influence of irrigation intensity, nitrogen and potassium fertilisation was determined.
One most important requirement was that flavour authenticity must not be blurred.
The original flavour profile could not be reproduced from verbal and depicted sources.
Therefore a sensory authenticity test with former or private producers and professional users from gastronomy was conducted.
Instrumental analysis of flavour-relevant compounds resulted in higher values of total glucosinolates (>100 mg/100 g FM), sucrose (>3.0 g/10 g) and dry matter (> 14%) for those turnips considered as original.
N-fertilisation increased the ratio of larger turnips, which were regarded in one year only as little less original in flavour attributes but clearly distinguishable from similar, but non Teltow Turnips.
Increase of potassium fertilisation had little influence on root size and influence on authenticity was limited to radish like odour, which was increased at high potassium level in one of two years.
Restriction of water supply to only 25-30% usable field capacity did not lead to improved authentic attributes, but reduced tuber size.
General and radish-like odour was even less typical in the first year.
Though the formation of the original sensory impact is not fully understood, the use of improved water and nutrient supply as tested here did not lead to a substantial loss of authenticity in Teltow Turnips.
Authors
B. Brueckner, I. Schonhof, R. Schroedter
Keywords
Authenticity, sensory analysis, Teltow Turnips, fertilisation, water supply
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