Sensory evaluation of fresh parsley
Description:
The early determination of the correlations between resistance, components and sensory quality in the context of the breeding research with parsley serves the consumer protection, as high quality and high health value are guaranteed. The parameters for the description of the parsley profile are compiled with the human sensory method 'quantitative descriptive analysis'. The quality of an assortment is described. The possible variability of the sensory characteristics is tested. An assortment for the investigation of resistance characteristics of parsley genotypes is used to examine by means of the human sensory and the olfactometrical method whether the compounds (essential oils and the flavour key components) and the sensory characteristics correlate. For the determination of the flavour key components as well as for the support of the sensory investigations the GC-GCO is used. Finally the relationship to agricultural characteristics is examined.
Executive Institute:
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection (JKI - ÖPV) Details of Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection
Parent institution:
Federal Research Centre for Cultivated Plants – Julius Kühn-Institut (JKI) Details of (JKI) (Saxony-Anhalt)
Contract period:
01. 06. 2004 - 31. 03. 2006
Funding Programme:
- BMELV / Core funding Details of BMELV / Core funding
Subject:
- Plant Breeding
- Horticulture
Purpose of research:
Basic research
Funding Institutions:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of (BMELV)
Project Management Agency:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of BMELV