Consumer hedonic evaluation of eight fresh specialty leafy greens and their relationship to instrumental quality attributes and indicators of secondary metabolites

Journal of Sensory Studies

Volumn 26, Issue 3, 2011, Pages 175-183

  Fouladkhah, Aliyar ^a   Bunning, Marisa ^a   Stone, Martha ^a   Stushnoff, Cecil ^a   Stonaker, Frank ^a   Kendall, Patricia ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL AVAILABILITY; DRY WEIGHT; FLAVOR PERCEPTIONS; ICEBERG LETTUCE; OVERALL ACCEPTABILITY; PHENOLIC COMPOUNDS; QUALITY ATTRIBUTES; RADICAL SCAVENGING; SECONDARY METABOLITES; SENSORY PROPERTIES; TOTAL SOLUBLE SOLIDS;

METABOLISM; PHENOLS; SEA ICE; TEXTURES;

METABOLITES;

AMARANTHUS CAUDATUS; BRASSICA RAPA SUBSP. NIPPOSINICA; ERUCA SATIVA; LACTUCA;

EID: 79958211823     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00334.x     Document Type: Article

References (27)

1. ARANEDA, M., HOUGH, G. and DE PENNA, E.W. 2008. Current-status survival analysis methodologies applied to estimating sensory shelf life of ready-to-eat lettuce (Lactuca sativa). J. Sensory Studies 23, 162-170.
2. BAUR, S., KLAIBER, R., WEI, H., HAMMES, W.P. and CARLE, R. 2005. Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce. Innov. Food Sci. Emerg. Technol. 6, 171-182.
3. BUNNING, M., BRUNING, J., TROXELL, H. and KENDALL, P. 2007. Use of focus groups to determine consumer attitudes toward fresh produce purchases. J. Nutr. Educ. Behav. 39(4), 116.
4. BUNNING, M., KENDALL, P., STONE, M., STONAKER, F. and STUSHNOFF, C. 2010. Effects of seasonal variation on sensory properties and total phenolic content of five lettuce cultivars. J. Food Sci. 75, 156-161.
5. CRAIG, W. and BECK, L. 1999. Phytochemicals: Health protective effects. Can. J. Diet. Pract. Res. 60, 78-84.
6. ESPARZA RIVERA, J.R., STONE, M.B., STUSHNOFF, C., PILON-SMITS, E. and KENDALL, P.A. 2006. Effects of ascorbic acid applied by two hydrocooling methods on physical, chemical, and sensory attributes of green leaf lettuce stored at 5°C. J. Food Sci. 71, 270-275.
7. HAN, J., GOMES-FEITOSA, C.L., CASTELL-PEREZ, E., MORERA, R.G. and SILVA, P.F. 2004. Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation. Lebensm. Wiss. Technol. 37, 705-715.
8. HOUGH, G., WAKELING, I., MUCCI, A.C.E., GALLARDO, I. and ALVES, L. 2006. Number of consumers necessary for sensory acceptability tests. J. Food Qual. Pref. 17, 522-526.
9. JAVANMARDI, J., STUSHNOFF, C., LOCKE, E. and VIVANCO, J.M. 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem. 83, 547-550.
10. KALT, W. 2005. Effect of production and processing factors on major fruit and vegetable antioxidents. J. Food Sci. 70(1), 11-19.
11. LITTLE, A.C. 1975. Off on a tangent. J. Food Sci. 40, 410-411.
12. MANACH, C., MORAND, C., GIL-IZQUIERDO, A., BOUTELOUP-DEMANGE, C. and REMSET, C. 2003. Bioavailability in humans of the flavanones hesperidin and narirutin after the ingestion of two doses of orange juice. Eur. J. Clin. Nutr. 57, 235-242.
13. MARTIN-DIANA, A.B., RICO, D., BARRY-RYAN, C., FRIAS, J.M., MULCAHY, J. and HENEHAN, G.T.M. 2005. Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: Quality and nutritional parameters. J. Sci. Food Agric. 85, 2260-2268.
14. MILLER, N.J. and RICE-EVANS, C. 1996. Spectrophotometric determination of antioxidant activity. Redox Rep. 2, 161-171.
15. PERKINS-VEAZIE, P. and COLLINS, J.K. 2001. Contribution of nonvolatile phytochemicals to nutrition and flavor. J. Hortic. Technol. 11, 539-546.
16. PRIOR, R.L. and CAO, G. 2000. Antioxidant phytochemicals in fruits and vegetables; diet and health implications. J. Hortic. Sci. 35, 588-592.
17. SHAHIDI, F. and WANASUNDARA, P.K.P.D. 1992. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32(1), 67-103.
18. SINGLETON, V.L. and ROSSI, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-158.
19. SKOOG, D.A., WESR, D.H. and HOLLER, F.J. 1996. Fundamentals of Analytical Chemistry, pp. 58-59, 7th Ed., Harcourt Brace and Company, Orlando, FL.
20. SPANOS, G.A. and WROLSTAD, R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38, 1565-1571.
21. SUBHASREE, B., BASKAR, R., KEERTHANA, R.L., LIJINA, S.R. and RAJASEKARAN, P. 2009. Evaluation of antioxidant potential in selected green leafy vegetables. J. Food Chem. 115, 1213-1220.
22. TALAVERA-BIANCHI, M., CHAMBERS, E., IV and CHAMBERS, D.H. 2009. Lexicon to describe flavor of fresh leafy vegetables. J. Sensory Studies 25, 163-183.
23. TARWADI, K. and AGTE, V. 2003. Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile. Int. J. Food Sci. Nutr. 54, 417-425.
24. TAY, S.L. and PERERA, C.O. 2004. Effect of 1-methylcyclopropene treatment and edible coating on the quality of minimally processed lettuce. J. Food Sci. 69, 131-135.
25. WARGOVICH, M.J. 2000. Anti-cancer properties of fruits and vegetables. J. Hortic. Sci. 35, 573-575.
26. WEI, K., ZHOU, H., ZHOU, T. and GONG, J. 2007. Comparison of aqueous ozone and chlorine as sanitizers in the food processing industry: Impact on fresh agriculture produce quality. J. Food Sci. Eng. 29, 113-120.
27. ZHAO, O., CAREY, E.E., YOUNG, J.E., WANG, W. and IWARNOTO, T. 2007. Influences of organic fertilization, high tunnel environment, and postharvest storage on phenolic compounds in lettuce. HortScience 42(1), 71-76.