CONSUMER HEDONIC EVALUATION OF EIGHT FRESH SPECIALTY LEAFY GREENS AND THEIR RELATIONSHIP TO INSTRUMENTAL QUALITY ATTRIBUTES AND INDICATORS OF SECONDARY METABOLITES

Sensory properties, quality attributes (color, texture, total soluble solids, dry weight) and indicators of secondary metabolites (total phenolic compounds, radical scavenging capacity) of eight specialty leafy greens were evaluated in this study. Because of its commercial availability and consumer familiarity, red iceberg lettuce was chosen as the control for comparison with amaranth, huauzontle, pac choi, tai sai, arugula, mizuna and...