【摘 要】
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Green and white cooked asparagus is known for both its unique flavour and important healthy value.Therefore in Europe asparagus is called the King of Vegetables.Especially the bouquet of volatile arom
【机 构】
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Julius Kühn-Institute Ecological Chemistry, Plant Analysis and Stored Product Protection Quedlinburg
【出 处】
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XIIIth International Asparagus Symposium(第十三届世界芦笋大会)
论文部分内容阅读
Green and white cooked asparagus is known for both its unique flavour and important healthy value.Therefore in Europe asparagus is called the King of Vegetables.Especially the bouquet of volatile aroma-active substances is responsible for the sensory preference of asparagus.In combination with its delicious flavour non-volatile compounds with positive health effects like saponines (anti-inflammatory) are responsible for its excellent nutritional value.For assessment of sensory quality of cooked asparagus a method was developed including a standardized cooking regime, profile analysis and acceptance test.
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