THE TASTE OF PAK-CHOI

Three Pak Choi varieties were tested regarding their sensoric taste, J oi Choi, Mei Quin, Choi and Chinese Pak Choi. The plants were tested b y eight testers raw and cooked, divided in leaf and stem regarding the criterias sweet, sour, bitter, hot, cabbage like and intensity. Diffe rences in taste were found between leaf and stem, between raw and cook ed preparation and between the varieties. Chinese Pak Choi tasted the most intensive, Mei Quing Choi was in the middle and Joi Choi was the mildest variety. Cooked became Joi Choi the favourite variety of more than 80% of all testers.