Influence of Physical and Chemical Properties on Consumer Preference of Shredded Cabbage

Abstract

To clarify desirable features of shredded cabbage, the relation between desirability according to a consumer panel and physical and chemical properties of the cabbage was investigated using 5 carefully selected cultivars. (1) The physical and chemical properties of the shredded samples having high desirability with respect to appearance, color, juiciness, firmness and taste are summarized as follows: small midrib size and thin mesophyll for appearance; high chlorophyll content and pale or light greenish yellow of inner leaves fox color; high rate of dripping fluid from finely shredded samples under a fixed loading condition for juiciness; low puncture resistance of mesophyll for firmness; and low allyl isothiocyanate for taste. (2) Considerable juiciness, softness and good taste were the most important quality features for a high overall evaluation of shredded cabbage. properties of material cabbage.