Sensory comparison table helping consumers distinguish between organic cabbage (Soc Son) and safe vegetable cabbage (Ha Dong) samples when purchasing, preparing, and tasting.
Sensory comparison table
Cabbage color and physical characteristics
| Comparison criteria | Organic cabbage sample (Soc Son) | Safe vegetable cabbage sample (Ha Dong) |
|---|---|---|
| Color (heads/cobs, leaves) | Bright green | Dark green, glossy, with a greasy green sheen |
| When snapping or crushing the leaves | Hard and tough to the touch, tough to break | Soft to the touch, brittle and easy to break when squeezed |
| When cutting the corn in half | Chop the corn, ensuring both halves are dry | Heads crack easily, both halves become watery |
| Corn shank | The stem surface is uniformly milky white | The stem surface shows an uneven mix of clear and opaque areas |
| Press a fingernail into the cut surface | Feels crisp and makes a snapping sound when pressed | Feels soft and sticky when pressed |
| When boiling | Retains a fresh green color, tender and crisp to eat, with natural sweetness | Loses its vibrant green color, becomes mushy and bland |
| Boiling liquid / Broth | Clear green in color | Light yellow in color |
| When stir-frying | Releases little water | Releases a lot of water |
| When eating | Rich taste, distinctive flavor | Bland, pungent taste |
Source: Tam Dat Investment Joint Stock Company
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