PDF(Pubmed)
Abstract：
Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.
摘要：
野生火箭的两个品种（Diplotaxistenuifolia），cv.丹佛和Marte,进行了风味相关成分的化学测定，感官描述性分析，并通过消费者测试来衡量喜好。消费者对火箭叶进行了评估，既可以是单一成分，也可以是由一卷bresaola和GranaPadano奶酪形成的配方。感官分析表明，Marte的特征是更强烈的苦味，热,和辛辣的，这对应于更高的总GSL含量，主要是由于较高水平的二聚体4-巯基丁基GSL。根据他们的喜好得分确定了五个消费者集群。当品尝火箭叶作为单一成分时，三个集群对温和的品种表现出更高的喜好，一个集群显示出相反的偏好，虽然风味属性，如苦涩和炎热，似乎是喜欢的主要驱动因素。当在配方中评估火箭叶时，在两个品种之间不再发现喜好差异。因此,因为火箭叶通常作为配方的一部分与其他成分一起食用，而不是作为单一成分食用，在评估消费者偏好时，不应忽视产品消费方式的影响。
