From Field to Flavour: Exploring the Sensory Profile of Biofortified Horticultural Products

The consumption of functional foods has been a growing trend in recent years, however, research based on functional enrichment in horticultural products, especially the consequent alterations in their sensory profile, are still under study. In this work, biofortification was conducted via the application of Mg solution in the most consumed horticultural products, such as radish, endive, rocket, and broccoli. The aim of the research was to assess the effect of magnesium enrichment, by foliar application, on the organoleptic and qualitative attributes of these crops by analyzing both their sensory profiles and mineral content. From the results, it emerges that the fortification of these crops is effective in increasing the mineral content and improving organoleptic characteristics, particularly in terms of sweetness and texture, without influencing plant growth. In rocket samples, a reduction in bitterness was observed (average score of 5.9) compared to the control (6.8). The most significant change was recorded in broccoli, with a 70.5% increase in magnesium content, reaching a concentration of 434.06 mg kg⁻¹. This research can be used to provide directionality for the future of horticultural fortified food and to focus on creating cultivars that are sustainable and accepted by consumers.