Abstract
ABSTRACTGreen and white asparagus were subjected to descriptive analysis, and resultant descriptors tested for effectiveness in describing and distinguishing between the two asparagus types. The effect (s) of 5 harvest times and 14 days of refrigerated storage on descriptor perception was investigated. Eleven descriptors, that described aroma (sweet potato, grassy and sulfury), flavor (sweet pea, sweet corn, bitter, and spinach) and aftertaste (buttery, brothy, meaty and grassy) of the two asparagus types, were used for the freshly harvested samples. One additional term, toughness, was added for stored product evaluation. Based on principal component analysis, it was found that green asparagus was associated with grassy and sulfury aromas; bitter and spinach flavors; and grassy aftertaste, while white asparagus was distinguished by sweet potato aroma; sweet corn flavor, buttery and brothy aftertaste, and toughness descriptors. Harvest and cold storage effects as determined by repeated measures analysis were generally asparagus type dependent and are discussed.
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