| Title: | Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds |
| Author(s): | Bell L; Methven L; Signore A; Oruna-Concha MJ; Wagstaff C; |
| Address: | "Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK. Electronic address: luke.bell@pgr.reading.ac.uk. Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK. Dipartimento di Scienze Agro-Ambientali e Territoriali, University of Bari, Italy. Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK; Centre for Food Security, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK" |
| DOI: | 10.1016/j.foodchem.2016.09.076 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Print) 0308-8146 (Linking) |
| Abstract: | "Sensory and chemical analyses were performed on accessions of rocket (Eruca sativa) to determine phytochemical influences on sensory attributes. A trained panel was used to evaluate leaves, and chemical data were obtained for polyatomic ions, amino acids, sugars and organic acids. These chemical data (and data of glucosinolates, flavonols and headspace volatiles previously reported) were used in Principal Component Analysis (PCA) to determine variables statistically important to sensory traits. Significant differences were observed between samples for polyatomic ion and amino acid concentrations. PCA revealed strong, positive correlations between glucosinolates, isothiocyanates and sulfur compounds with bitterness, mustard, peppery, warming and initial heat mouthfeel traits. The ratio between glucosinolates and sugars inferred reduced perception of bitter aftereffects. We highlight the diversity of E. sativa accessions from a sensory and phytochemical standpoint, and the potential for breeders to create varieties that are nutritionally and sensorially superior to existing ones" |
| Keywords: | Brassicaceae/*chemistry Glucosinolates/*analysis Humans Phytochemicals/*analysis Plant Leaves/*chemistry Taste/*physiology Volatile Organic Compounds/*analysis Amino acids Brassicaceae Glucosinolates Isothiocyanates Organic acids Polyatomic ions Sensory a; |
| Notes: | "MedlineBell, Luke Methven, Lisa Signore, Angelo Oruna-Concha, Maria Jose Wagstaff, Carol eng England 2016/10/11 Food Chem. 2017 Mar 1; 218:181-191. doi: 10.1016/j.foodchem.2016.09.076. Epub 2016 Sep 13" |
