Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp rapifera Metzg.)
Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp rapifera Metzg.)
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DOI：
10.1016/j.foodchem.2015.09.049
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发表时间：
2016-04-01
期刊：
影响因子：
8.8
通讯作者：
Molmann, Jorgen A. B.
中科院分区：
文献类型：
--
作者：
Johansen, Tor J.;Hagen, Sidsel F.;Molmann, Jorgen A. B.
瑞典是一种根茎蔬菜，生长在一系列可能影响产品质量的生长条件下。本研究旨在探讨生长温度对感官品质及硫代葡萄糖苷、维生素C和可溶性糖含量的影响。高温(21摄氏度)会增强刺激性气味、苦味、涩味和纤维性等感官属性的强度，而低温(9摄氏度)与酸味、甜味、脆度和多汁有关。对10种硫代葡萄糖苷进行了定量，其中前谷氨酸甘油酯是主要成分，其次是葡萄糖苷，两者的含量都在21℃时最高，维生素C的含量也在21℃时最高，而总糖含量在该温度下最低。总之，研究表明，生长温度对瑞典人的感官品质和一些化学特性有明显的影响，表明在低温下生长的瑞典人具有良好的食用品质。(C)2015爱思唯尔有限公司。保留所有权利。
Swede is a root vegetable grown under a range of growth conditions that may influence the product quality. The objective of this controlled climate study was to find the effect of growth temperature on sensory quality and the contents of glucosinolates, vitamin C and soluble sugars. High temperature (21 degrees C) enhanced the intensities of sensory attributes like pungent odour, bitterness, astringency and fibrousness, while low temperature (9 degrees C) was associated with acidic odour, sweet taste, crispiness and juiciness. Ten glucosinolates were quantified, with progoitrin as the dominant component followed by glucoberteroin, both with highest content at 21 degrees C. Vitamin C also had its highest content at 21 degrees C, while the total sugar content was lowest at this temperature. In conclusion, the study demonstrated clear effects of growth temperature on sensory quality and some chemical properties of swede and indicated a good eating quality of swedes grown at low temperatures. (C) 2015 Elsevier Ltd. All rights reserved.