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Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops

Authors

  • M.D. Arias-Carmona,

    1. Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo, Lugo, Spain
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  • M.A. Romero-Rodríguez,

    Corresponding author
    • Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo, Lugo, Spain
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  • N. Muñoz-Ferreiro,

    1. Department of Statistics and Operative Investigation, University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo, Lugo, Spain
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  • M.L. Vázquez-Odériz

    1. Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo, Lugo, Spain
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Corresponding author. TEL: +34982822421/+34982824069; FAX: +34982285872; EMAIL: lourdes.vasquez@usc.es; angeles.romero@usc.es

Abstract

In Galicia (northwestern Spain), Brassica rapa L. var. rapa vegetable products (such as turnip greens and turnip tops) are characterized by a particular sulfurous aroma, pungent flavor and bitter taste that differentiate them from other vegetables. This characteristic bitter taste is highly valued by some consumers. The regulation of the protected geographical indication “Grelos de Galicia” was approved, given the nutritional and economic importance of these products. Turnip greens and turnip tops, products covered by this regulation, are defined as the vegetative parts suitable for human consumption of plants of the species B. rapa L. var. rapa (commonly known as turnip), which is an ecotype of A Coruña and Lugo. In this work, the quantitative descriptive analysis for turnip greens and turnip tops of the two main producing regions of Galicia (Lugo and A Coruña) was developed. A significant homogeneity among the samples was found.

Practical Applications

This study provides sensory lexicons of turnip greens and turnip tops to support the development of their quality control plans. The study also provides the quantitative descriptive analysis developed to determine the sensory characteristics of turnip greens and turnip tops. This information is required for inclusion in the “Grelos de Galicia” protected geographical indication certification.

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