Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower

Nahrung - Food

Volumn 48, Issue 1, 2004, Pages 25-33

  Schonhof, Ilona ^a   Krumbein, Angelika ^b   Brückner, Bernhard ^b  

^a LEIBNIZ INSTITUTE OF VEGETABLE AND ORNAMENTAL CROPS   (Germany)

^b NONE

Author keywords

Broccoli; Cauliflower; Glucosinolates; Sensory properties

Indexed keywords

ALKENYL GROUP; GLUCOSINOLATE; INDOLE DERIVATIVE; SUCROSE;

ARTICLE; BITTER TASTE; BRASSICA; BROCCOLI; CAULIFLOWER; COLOR; CONSUMER; CORRELATION ANALYSIS; CULTIVAR; FLAVOR; FOOD ANALYSIS; GENOTYPE; NUTRIENT CONTENT; SENSORY ANALYSIS; SPECIES DIFFERENCE; SPECIES DIVERSITY; SWEETNESS; VEGETABLE; WEATHER;

BRASSICA; CLIMATE; COLOR; CONSUMER SATISFACTION; GENOTYPE; GLUCOSINOLATES; SPECIES SPECIFICITY; TASTE; TEMPERATURE;

ALLIUM PORRUM; BOTRYTIS; BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GONGYLODES; BRASSICA OLERACEA VAR. ITALICA; BRASSICA RAPA;

EID: 1642336489     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300329     Document Type: Article

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