FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Sensory quality of Brassica vegetables processed using sous-vide and traditional hydrothermal techniques


Sensory properties of cruciferous vegetables are a substantial determinant for consumers. The distinctive bitter  flavour of those vegetables results mainly from the occurrence of glucosinolates therein and it is considered a major impediment to consumer acceptance. It is known however, that the method of preparing them for consumption can have a significant effect on their sensory properties. The objective of the paper was the sensory evaluation of four common species of Brassica vegetables, such as broccoli, cauliflower with white rose, Romanesco cauliflower, Brussels sprouts, which underwent diverse hydrothermal treatments (traditional cooking, steaming, sous-vide technique). Immediately after the thermal treatment the vegetables were sensorily evaluated using the following methods: scaling (5-point method and 9-point hedonic scale), preference rating and descriptive sensory profiling with the use of a structured scale. Additionally an instrumental measurement of vegetables’ colours was carried out. Based on the scaling evaluation results obtained using of a 5-point scale, no significant thermal treatment dependent variations were reported in the sensory properties under analysis. Based  on the results of sensory evaluation with the use of 9-point hedonic scale, it was found that the steamed and sous-vide cooked cauliflower, broccoli and Brussels sprouts were characterized by a higher sensory quality than that of the traditionally water-cooked vegetables. The evaluation carried out using a descriptive sensory profiling with a structured scale showed that the texture of both the sous-vide cooked vegetables and the steamed vegetables was rated higher than that of the traditionally cooked vegetables. The results of the instrumental colour measurement and the value of ΔE computed on the basis thereof showed that the colour of vegetables prepared using the sous-vide method was as close as possible to the colour of raw vegetables.


cruciferous vegetables, sous-vide, steaming, cooking in water, sensory quality