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Food Chem

Title:		"Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data"
Author(s):		Spadafora ND; Amaro AL; Pereira MJ; Muller CT; Pintado M; Rogers HJ;
Address:		"School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: spadaforan@cf.ac.uk. CBQF-Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Arquiteto Lobao Vital, Apartado 2511, 4202-401 Porto, Portugal. Electronic address: aamaro@porto.ucp.pt. CBQF-Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Arquiteto Lobao Vital, Apartado 2511, 4202-401 Porto, Portugal. Electronic address: mpereira@porto.ucp.pt. School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: mullerct@cf.ac.uk. CBQF-Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Arquiteto Lobao Vital, Apartado 2511, 4202-401 Porto, Portugal. Electronic address: mpintado@porto.ucp.pt. School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: rogershj@cf.ac.uk"
Journal Title:		Food Chem
Year:		2016
Volume:		20160504
Issue:
Page Number:		114 - 123
DOI:		10.1016/j.foodchem.2016.04.107
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 degrees C) and times (over 14days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours"
Keywords:		"Ascorbic Acid/analysis Brassicaceae/*chemistry/microbiology *Food Preservation Glucosinolates/analysis *Nutritive Value Plant Leaves/*chemistry/microbiology Sulfur Compounds/analysis Taste Vegetables Volatile Organic Compounds/*analysis 2, 4-Hexadienal (Pu;"
Notes:		"MedlineSpadafora, Natasha D Amaro, Ana L Pereira, Maria J Muller, Carsten T Pintado, Manuela Rogers, Hilary J eng England 2016/06/11 Food Chem. 2016 Nov 15; 211:114-23. doi: 10.1016/j.foodchem.2016.04.107. Epub 2016 May 4"