Section 5
Chapter 4,036

An approach to quantify sensory quality of onion cultivars (Allium cepa L.) and shallot (Allium ascalonicum L.) with profiling method

Gajewski, M.; Gajc Wolska, J.; Weglarz, Z.; Radzanowska, J.

Vegetable Crops Research Bulletin 61: 39-49


Accession: 004035348

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A sensory evaluation was conducted on 5 onion cultivars usually grown in Poland (Sochaczewska, Hyduro F1, Kristine, Red Baron and Fireball F1) and one shallot cultivar (Bonilla F1). The cultivars differed in the different sensory parameters, particularly firmness, juiciness, colour and pungency. The lowest overall quality score was obtained from Bonilla F1, while the highest was from Fireball F1. Overall sensory quality was highly and negatively correlated with sharp, pungent flavour.

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