Sensory analysis of smooth and curly leaf kale

Resumo

Curly and smooth kale hybrids grown in both field-conventional and hydroponic systems were sensory-analyzed using the descriptive and affective sensory techniques. Treatments comprised Darkibor hydroponic-cultivated (A), Darkibor (B), HS2O (C), Arielli (D) and Kobe (E) field-cultivated. The panelists indicated the attributes that described the kale sensory profile differences were significant. The Darkibor (A) and Arielli (D) kales had a lighter green. Regarding their shape, the kales were classified into smooth and curly. Darkibor grown in the field (B) and Arielli (D) were more intense for the bitter taste. Darkibor (A) showed higher intensity of sweet taste, followed by Arielli (D). The field cultivated Darkibor hybrid (B) ranked highest values for crispness and mouth feel. In the acceptance test, color was the only attribute that showed a difference between the kales, with the Darkibor kale (A) receiving the lowest score. Concerning Darkibor (A) and Kobe (D) obtained lower buying-likelihood grades, indicating that color affects consumers’ purchase intentions.