Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance.

中文翻译：

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确定消费者喜欢市售羽衣甘蓝和芝麻菜的感官特性

羽衣甘蓝和芝麻菜是绿叶蔬菜，其感官特性尚未得到广泛探索。目的是评估市售羽衣甘蓝和芝麻菜的感官特性和消费者可接受性，同时发现消费者喜好的驱动因素和消费者接受的障碍。完成了描述性分析和消费者测试。受过训练的小组成员 ( n  = 11) 接受了 15 小时的培训，以评估与羽衣甘蓝和芝麻菜的香气、味道和质地相关的 11 种感官特性。消费者测试 ( n  = 108) 评估了绿叶蔬菜的整体喜好以及它们对味道、香气、质地和外观的喜好。