Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens
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- 作者：Zhenlei Xiaoa ; b ; Gene E. Lestera ; gene.lester@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Eunhee Parka ; Robert A. Saftnera ; Yaguang Luoa ; Qin Wangb ; wangqin@umd.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Microgreens ; Consumer acceptance ; Flavor ; Titratable acidity ; Phytonurient ; Total phenolic content
- 刊名：Postharvest Biology and Technology
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：110
- 期：Complete
- 页码：140-148
- 全文大小：1388 K
文摘
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Consumer acceptance test on microgreens was conducted.
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Six selected microgreens in six distinct flavor groups were evaluated.
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Bull’s blood beet microgreens were rated highest in overall eating quality.
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Overall eating quality of microgreens was best correlated with flavor scores.
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All microgreens evaluated had high consumer acceptability and nutritional quality.