Aromas and flavors of Tuscany: characterization of Volatoma of valuable food products
Black Cabbage or Tuscan kale (Brassica oleracea var. Acephala Sabellic) along with other cruciferous vegetables is used in supplements containing standardized extracts recommended in case of liver or bronchial tubes problems because they are rich of bioactive compounds able to able to facilitate the restoring of health conditions .
The cabbages adapt well to all types of soil, provided they are well drained. It was recently reported that water stress and excess water can harm the growth of different species of cabbage (Zou et al. 2013) and therefore result in a decrease of the nutritional characteristics (Zietz et al 2010).
The overall goal of this project is to characterize the tolerance / sensitivity to biotic and abiotic stress of Tuscan kale, monitoring the volatile compounds involved in the nutritional characteristics.