Multivariate sensory profile of broccoli cauliflower and consumer preference.
Sensory profiles were set up for green, violet and Chinese broccoli cultivars and white, green, pyramidal and purple cauliflower cultivars, which reflect a wide range of products available on the rnarket. A trained panel of ten judges differentiated almost all the samples based on most of the 33 attributes tested. Consumer panel members preferred cauliflower samples with greater sweetness, juiciness and cauliflower flavour. Sweetness, crispness and intensity of broccoli and cauliflower flavour were the most important attributes for broccoli acceptability. More intense bitter, pungent and green/grassy notes reduced acceptability. The calculation of individual response to the product attributes revealed substantial differences between the individual consumers. A large majority of consumers indicated a greater preference for both, broccoli and cauliflower samples which had more sweetness and cauliflower flavour and low intensities of bitter and pungent notes. While sugar content could not be used to predict sweetness, glucosinolate content affected sweetness as well as bitter and pungent notes.
Brückner, B.; Schonhof, I.; Kornelson, C.; Schrödter, R. 2005. Multivariate sensory profile of broccoli cauliflower and consumer preference. Italian Journal of Food Science 17 (1), 17-32.