| Title: | Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens) |
| Author(s): | Castro-Alves V; Kalbina I; Nilsen A; Aronsson M; Rosenqvist E; Jansen MAK; Qian M; Ostrom A; Hyotylainen T; Strid A; |
| Address: | "School of Science and Technology, Orebro University, SE-70182 Orebro, Sweden. Electronic address: victor.castro-alves@oru.se. School of Science and Technology, Orebro University, SE-70182 Orebro, Sweden. Electronic address: irina.kalbina@oru.se. School of Hospitality, Culinary Arts and Meal Science, Orebro University, SE-71202 Grythyttan, Sweden. Electronic address: asgeir.nilsen@oru.se. Svegro AB, Torslundavagen 20, SE-17996 Svartsjo, Sweden. Electronic address: mats.aronsson@svegro.se. Section of Crop Sciences, Institute of Plant and Environmental Sciences, University of Copenhagen, Hojbakkegard Alle 9, DK-2630 Tastrup, Denmark. Electronic address: ero@plen.ku.dk. School of Biological, Earth and Environmental Sciences, Environmental Research Institute, University College Cork, North Mall, Cork, Ireland. Electronic address: m.jansen@ucc.ie. School of Science and Technology, Orebro University, SE-70182 Orebro, Sweden. Electronic address: cookiekin@zju.edu.cn. School of Hospitality, Culinary Arts and Meal Science, Orebro University, SE-71202 Grythyttan, Sweden. Electronic address: asa.ostrom@oru.se. School of Science and Technology, Orebro University, SE-70182 Orebro, Sweden. Electronic address: tuulia.hyotylainen@oru.se. School of Science and Technology, Orebro University, SE-70182 Orebro, Sweden. Electronic address: ake.strid@oru.se" |
| DOI: | 10.1016/j.foodchem.2020.128714 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Using dill (Anethum graveolens L.) as a model herb, we reveal novel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and alpha-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our procedure reveals a novel approach to establish links between effects of eustressors on sensory quality and may be applicable to a broad range of crops" |
| Keywords: | Anethum graveolens/*metabolism Metabolomics/*methods *Taste Vegetables/*metabolism Amino acids Anethum graveolens Metabolite profile Non-target metabolomics Organic acids Phytochemicals Sensory analysis UV light; |
| Notes: | "MedlineCastro-Alves, Victor Kalbina, Irina Nilsen, Asgeir Aronsson, Mats Rosenqvist, Eva Jansen, Marcel A K Qian, Minjie Ostrom, Asa Hyotylainen, Tuulia Strid, Ake eng England 2020/12/05 Food Chem. 2021 May 15; 344:128714. doi: 10.1016/j.foodchem.2020.128714. Epub 2020 Nov 24" |
