MODELLING OF SENSORY QUALITY OF CHINESE CABBAGE CULTIVARS (BRASSICA RAPA L. VAR. PEKINENSIS (LOUR.) OLSSON) AFTER STORAGE

摘要

Sensory quality of four Chinese cabbage cultivars ('Bilko' F_1, 'Kasumi' F_1, 'Taranko' F_1 and 'Gold Rush' F_1), which were stored for five weeks in a cold store, was examined. Quality of the cabbage was evaluated by trained assessors, using a quantitative descriptive analysis (QDA). Eight descriptors for the cabbage quality were chosen in an expert panel. A blind consumer preference test was also performed. Results of the experiment show that cultivars of Chinese cabbage differ in respect to some sensory properties - colour, pungent flavour, bitter taste and foreign flavour. Overall sensory quality of cv. 'Gold Rush' F_1 was scored the lowest. Linear multiple regression models were applied to predict scores for overall quality and taste preferenceof Chinese cabbage in relation to scores for sensory descriptors. The correlation between consumer preference and QDA results was very significant. A principal components analysis (PCA) showed that two principal components together explained 93% of thevariation in sensory quality of the cultivars.