title: Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.).
abstract: BACKGROUND
  The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation.
  
  
  RESULTS
  Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber.
  
  
  CONCLUSIONS
  A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable.
authors.affiliation: Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
authors.forename: Vibe
authors.initials: V
authors.lastname: Bach
authors.forename: Ulla
authors.initials: U
authors.lastname: Kidmose
authors.forename: Anette K
authors.initials: AK
authors.lastname: Thybo
authors.forename: Merete
authors.initials: M
authors.lastname: Edelenbos
mesh_terms: D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking; D003718:Denmark; D004040:Dietary Carbohydrates / Q000032:analysis; D005260:Female; D005518:Food Preferences; D063427:Food Quality; D006368:Helianthus / Q000737:chemistry* / Q000254:growth & development; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D055595:Mechanical Phenomena; D009812:Odorants; D010858:Pigmentation; D035281:Plant Tubers / Q000737:chemistry* / Q000254:growth & development; D012044:Regression Analysis; D012677:Sensation; D013045:Species Specificity; D013649:Taste
chemical_list: D004040:Dietary Carbohydrates