This sensory comparison table helps consumers easily distinguish organic cabbage samples (Soc Son) from safe vegetable cabbage samples (Ha Dong) when purchasing, preparing, and enjoying them.
Sensory Comparison Table
Color and Morphological Characteristics of Cabbage
| Comparison Criteria | Organic Cabbage Sample (Soc Son) | Safe Vegetable Cabbage Sample (Ha Dong) |
|---|---|---|
| Color (head, leaves) | Bright green | Dark green, smooth, with a glossy, greasy sheen |
| When bending or squeezing leaves | Feels firm and pliable, bends with toughness | Feels soft; snaps crisply and breaks easily when bent |
| When cut in half | Tightly packed head, both halves remain dry | Head cracks easily, both halves release water |
| Cabbage stem / core | Cut surface is uniformly milky white | Cut surface is uneven, partly translucent and partly opaque |
| Pressing fingernail into the cut surface | Crisp feel, makes a snapping sound | Soft feel, sticky |
| When boiled | Retains fresh green color; tender, crisp, naturally sweet | Loses its green color; texture is mushy and bland |
| Boiling water / broth | Clear light green | Pale yellowish |
| When stir-fried | Releases very little water | Releases a lot of water |
| When eaten | Rich taste, with a distinct, characteristic flavor | Bland taste, sharp/pungent undertone |
Source: Tam Dat Investment Joint Stock Company
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