Groenbaek Marie, Jensen Sidsel, Neugart Susanne, Schreiner Monika, Kidmose Ulla, Kristensen Hanne L
Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, Aarslev DK-5792, Denmark.
Department Quality, Leibniz-Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e. V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
Food Chem. 2016 Apr 15;197(Pt A):530-8. doi: 10.1016/j.foodchem.2015.10.108. Epub 2015 Oct 23.
We investigated how concentrations of sensory relevant compounds: glucosinolates (GLSs), flavonoid glycosides, hydroxycinnamic acid derivatives and sugars in kale responded to split dose and reduced nitrogen (N) fertilization, plant age and controlled frost exposure. In addition, frost effects on sensory properties combined with N supply were assessed. Seventeen week old kale plants showed decreased aliphatic GLSs at split dose N fertilization; whereas reduced N increased aliphatic and total GLSs. Ontogenetic effects were demonstrated for all compounds: sugars, aliphatic and total GLSs increased throughout plant development, whereas kaempferol and total flavonoid glycosides showed higher concentrations in 13 week old plants. Controlled frost exposure altered sugar composition slightly, but not GLSs or flavonoid glycosides. Reduced N supply resulted in less bitterness, astringency and pungent aroma, whereas frost exposure mainly influenced aroma and texture. N treatment explained most of the sensory variation. Producers should not rely on frost only to obtain altered sensory properties.
我们研究了羽衣甘蓝中与感官相关的化合物（硫代葡萄糖苷（GLSs）、黄酮糖苷、羟基肉桂酸衍生物和糖类）的浓度如何响应分次施肥和减少氮肥（N）施用量、植株年龄以及可控的霜冻处理。此外，还评估了霜冻对感官特性以及与氮供应相结合的影响。17周龄的羽衣甘蓝植株在分次施氮肥时，脂肪族硫代葡萄糖苷减少；而减少氮肥用量则增加了脂肪族和总硫代葡萄糖苷。所有化合物均表现出个体发育效应：糖类、脂肪族和总硫代葡萄糖苷在整个植株发育过程中增加，而山奈酚和总黄酮糖苷在13周龄植株中浓度较高。可控的霜冻处理略微改变了糖的组成，但对硫代葡萄糖苷或黄酮糖苷没有影响。减少氮供应会导致苦味、涩味和辛辣香气减轻，而霜冻处理主要影响香气和质地。氮处理解释了大部分感官变化。生产者不应仅依靠霜冻来获得改变的感官特性。
