Authentic flavour - A case study with Teltow Turnips

Journal of Applied Botany and Food Quality

Volumn 79, Issue 3, 2005, Pages 179-181

  Bruckner B ^a,c   Schonhof, I ^a,c   Krumbein, A ^a,c   Schroedter, R ^b,d  

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

^b Prosens GmbH   (Germany)

^c Inst Veg Orn Crops G Erfurt   (Germany)

^d Prosens GmbH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

HORTICULTURE;

BRASSICA RAPA SUBSP. RAPA;

EID: 27944487192     PISSN: 16139216     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (8)

1. ANONYMOUS, 2000: Souci·Fachmann·Kraut: Die Zusammensetzung der Lebensmittel. Nährwert-Tabellen, Medpharm, Stuttgart.
2. BECKER-DILLINGEN, J., 1956: Handbuch des gesamten Gemüsebaues einschließlich der Küchenkräuter. Parey, Berlin, Hamburg.
3. BEHR, H.C., 1997: ZMP-Bilanz Gemüse 1997 Deutschland-EU-Weltmarkt. ZMP, Bonn.
4. BRÜCKNER, B., SCHONHOF, I., KORNELSON, C., SCHROEDTER, R., 2005: Multivariate sensory profile of broccoli and cauliflower and consumer preference. Italian J. Food Sci 17, 17-32.
5. ENGEL, E., BATY, C., LE CORRE, D., SOUCHON, I., MARTIN, N., 2002: Flavour-active compounds potentially implicated in cooked cauliflower acceptance. J. Agricultural Food Chemistry 50, 6459-6467.
6. FENWICK, G.R., GRIFFITHS, N.M., HEANEY, R.K., 1983: Bitterness in Brussels-Sprouts (Brassica oleracea L. var. gemnifera) - the role of glucosinolates and their breakdown products. J. Sci Food Agriculture 34, 73-80.
7. HANSEN, M., LAUSTSEN, A.M., OLSEN, C.E., POLL, L., SORENSEN, H., 1997: Chemical and sensory quality of broccoli (Brassica oleracea L. var. italica). J. Food Quality 20, 441-459.
8. SCHONHOF, I., BRÜCKNER, B., KRUMBEIN, A., 1999: Erarbeitung eines charakteristischen Merkmalstandards für Teltower Rübchen (Brassica rapa L.). 29-12-1999. Großbeeren, Institute for Vegetable- and Ornamental Crops., Report