Sensory quality of turnip greens and turnip tops grown in northwestern Spain Marta Francisco 1 , Pablo Velasco 1* , Ángeles Romero 2 , Lourdes Vázquez 2 , María Elena Cartea 1 1 Misión Biológica de Galicia (CSIC), PO Box 28, E-36080· Pontevedra, Spain 2 Áreas de Nutrición y Bromatología y de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Universidad de Santiago de Compostela. Facultad de Ciencias. Campus de Lugo. 27002 Lugo. Spain *Corresponding author Pablo Velasco Address: Misión Biológica de Galicia (CSIC), PO Box 28, E-36080· Pontevedra, Spain Tel: 0034-986854800 Fax: 0034-986841362 E-mail: pvelasco@mbg.cesga.es Abstract In Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and turnip tops as vegetable products. They are characterized by a particular sulfurous aroma, pungent flavor, and a bitter taste. In this work twelve local varieties grown as turnip greens and turnip tops were evaluated to define the sensory attributes, to relate them with secondary metabolites, and to select those sensorial traits that better describe these crops. Results showed differences in the sensory profiles of B. rapa varieties. Turnip greens were significantly differed for aroma intensity, leaf color, and salty taste, while turnip tops were for color and firmness of leaves, moistness and fibrosity in