Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).
This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds.


CONCLUSIONS
The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.
Talavera-Bianchi
Martin
M
PepsiCo Inc., Sensory & Consumer Sciences, Barrington, IL 60010, USA.
Adhikari
Koushik
K
Chambers
Edgar
E
Carey
Edward E
EE
Chambers
Delores H
DH
D000368:Aged; D000383:Agriculture / Q000379:methods*; D000447:Aldehydes / Q000032:analysis / Q000737:chemistry; D029741:Brassica rapa / Q000737:chemistry* / Q000254:growth & development*; D005233:Fatty Alcohols / Q000032:analysis / Q000737:chemistry; D005260:Female; D058870:Food, Organic / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D005961:Glucosinolates / Q000032:analysis / Q000737:chemistry; D006801:Humans; D016018:Least-Squares Analysis; D008297:Male; D008875:Middle Aged; D018515:Plant Leaves / Q000737:chemistry* / Q000254:growth & development; D011786:Quality Control; D012677:Sensation; D012903:Smell; D013649:Taste; D013729:Terpenes / Q000032:analysis / Q000737:chemistry; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification
D000447:Aldehydes; D005233:Fatty Alcohols; D005961:Glucosinolates; D013729:Terpenes; D055549:Volatile Organic Compounds