Chemical and sensory characteristics of some scorzonera (Scorzonera hispanica L.) cultivars.
Dolota A.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.88
2004
บทคัดย่อ
Chemical and sensory characteristics of some scorzonera (Scorzonera hispanica L.) cultivars.
Scorzonera, a vegetable from the Asteraceae family, whose basic usable part is roots, is recommended to cure and prevent diabetes and alimentary canal diseases.The cultivation area of this species in Europe is rather small. The appearing on the market within the last years of some short-rooted varieties, rich in biologically active substance and the fact of introducing scorzoner into the clinic diet, will probably contribute to promulgation of scorzonera cultivation.The promulgation of scorzonera cultivation depends to a large extent on the consumers’ acceptance.
Presently the analytical sensory evaluation is widely applied by determining the dependence of the vegetables’ sensorial quality on their genetic and morphological characteristics.The method providing the greatest amount of information is the sensory profiling method-QDA (Quantitative Descriptive Analysis).
The subject of our study was roots of 7 scorzonera varieties i.e. “Einjahrige Riesen” (W.Legutko-Poland), “Lange Jan” (Bejo Zaden – Holland), “Prodola” (Rijk Zwaan- Holland), ‘Westlandia’ and ‘Maxima’ (Bakker Brothers-Holland), ‘Meres’ (Flora Frey-Germany) and ‘Duplex’ (Thomas Etty Esq.-England).In this roots the contents of saccharices, taking particularly into account inulin, cellulose and its fractions: ADF (Acid Detergent Fibre), NDF (Neutral Detergent Fibre) and ADL (Acid Detergent Ligin) and the amount of polyphenol acids had been marked.The sensory characteristics of the investigated material were provided using the QDA method.The correlation between the roots and the sensorial quality has been determined.