Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers

Sensory evaluation and analysis of volatile compounds, sugars and inulin were used to assess the eating quality of three varieties of Jerusalem artichoke (Helianthus tuberosus L.) tubers harvested at three different times. Forty-one volatile compounds were isolated by dynamic headspace sampling and analysed by GC–MS. The total concentration of sampled volatiles was low with an average of 25.4 ng/g fresh weight and consisted mainly of terpenes. The sensory quality was determined by quantitative descriptive analysis of 19 sensory attributes. Significant differences were found between harvest times and varieties for sensory scores and concentrations of aroma volatiles. The sensory and aroma results separated the red-skinned variety Rema from the white-skinned Mari and Draga. Rema had a higher content of terpenes and was more associated with the unpleasant attributes iron flavour, fungus/earthy aroma and dried nut flavour compared to Mari and Draga.