RELATIONSHIP BETWEEN THE CHEMICAL AND SENSORY PROPERTIES OF EXOTIC SALAD CROPS - COLORED LETTUCE (LACTUCA-SATIVA) AND CHICORY (CICHORIUM-INTYBUS)

被引：63

作者：

PRICE, KR ^{[1
]}

DUPONT, MS ^{[1
]}

SHEPHERD, R ^{[1
]}

CHAN, HWS ^{[1
]}

FENWICK, GR ^{[1
]}

机构：

[1] INST FOOD RES, DEPT NUTR & FOOD QUAL, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 53卷 / 02期

关键词：

bitterness; chicory; colour; HPLC; Lettuce; sesquiterpene lactones;

D O I：

10.1002/jsfa.2740530206

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Samples of red‐coloured lettuce and chicory were assessed for bitterness by sensory analysis and compared with conventional green‐coloured varieties. The amounts of the sesquiterpene lactones lactucin, 8‐deoxylactucin and lactucopicrin and their glycosides were determined using enzyme hydrolysis and high performance liquid chromatography. The level of each of these compounds was compared with the bitterness score found for each sample, and the resulting correlation data suggested that the increasing level of one of these compounds, lactucin glycoside, was closely related to the increase in bitterness. Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：185 / 192

页数：8

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