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The relation between phytochemical composition and sensory traits of selected Brassica vegetables

cris.lastimport.scopus2025-10-23T06:54:44Z
cris.virtual.author-orcid0000-0002-9829-1541
cris.virtual.author-orcid0000-0003-4570-7221
cris.virtual.author-orcid0000-0002-0698-3808
cris.virtual.author-orcid0000-0002-4580-354X
cris.virtual.author-orcid0000-0002-8741-2758
cris.virtual.author-orcid0000-0002-6568-8155
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid3a760071-6c31-4d98-b6b5-667cdf84f53d
cris.virtualsource.author-orciddafe00c4-99bb-45f5-8886-d6f261ff6cb3
cris.virtualsource.author-orcid40b1ae89-2197-4059-8c15-4c792dc04582
cris.virtualsource.author-orcid897f1035-fcd0-4882-9b40-77273ff2fd96
cris.virtualsource.author-orcidd0c0b094-5d1c-445f-b562-7bef7f5d5668
cris.virtualsource.author-orcid1ddb8111-48d2-4a19-a7fb-97562fc1691c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enMain groups of sensory active compounds - glucosinolates, isothiocyanates, phenolics and sugars in 3 cultivars of broccoli, 5 of Brussels sprout, 3 of cauliflower, and 4 of kohlrabi, both raw and cooked, were analyzed and correlated with selected sensory traits. The differences in the concentration of these components were significant between different vegetables and also noticeable between cultivars of one vegetable. The bitterness of Brussels sprouts and broccoli was correlated with glucosinolates, though Brussel sprouts contained definitely higher concentration (>1 g/kg fw) of these substances than their concentration in broccoli (<0.3 g/kg fw), or other vegetables. A positive correlation between sugar concentration and general desirability was observed in Brussels sprouts (0.91 — raw), kohlrabi (0.53 — raw; 0.80 — cooked), and raw cauliflower (0.85). According to sensory analysis, the high correlation between sweetness level and general desirability was observed, however, sweetness intensity was not correlated with total sugars concentration. A lack of any correlation between phenolic content and taste was observed. The results presented in this work emphasized the diversity of investigated Brassica vegetables from both phytochemical and sensory point of view.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorWieczorek, Martyna Natalia
dc.contributor.authorDunkel, Andreas
dc.contributor.authorSzwengiel, Artur
dc.contributor.authorCzaczyk, Katarzyna
dc.contributor.authorDrożdżyńska, Agnieszka
dc.contributor.authorZawirska-Wojtasiak, Renata
dc.contributor.authorJeleń, Henryk
dc.date.access2025-08-26
dc.date.accessioned2025-08-26T06:52:00Z
dc.date.available2025-08-26T06:52:00Z
dc.date.copyright2021-12-29
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,0
dc.description.number15 February 2022
dc.description.points100
dc.description.versionfinal_published
dc.description.volume156
dc.identifier.doi10.1016/j.lwt.2021.113028
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4345
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0023643821021812
dc.languageen
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 113028
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enBrassica
dc.subject.enbitterness
dc.subject.englucosinolates
dc.subject.enisothiocyanates
dc.subject.enphenolics
dc.titleThe relation between phytochemical composition and sensory traits of selected Brassica vegetables
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume156