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Analysis of seven salad rocket (Eruca sativa) accessions: the relationships between sensory attributes and volatile and non-volatile compounds

Bell, L., Methven, L., Signore, A., Oruna-Concha, M. J. and Wagstaff, C. (2017) Analysis of seven salad rocket (Eruca sativa) accessions: the relationships between sensory attributes and volatile and non-volatile compounds. Food Chemistry, 218. pp. 181-191. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2016.09.076

Abstract/Summary

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 concentra- tions. PCA revealed strong, positive correlations between glucosinolates, isothiocyanates and sulfur com- pounds 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.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Centre for Food Security
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:67050
Uncontrolled Keywords:Glucosinolates; Amino acids; Isothiocyanates; Sensory analysis; Organic acids; Polyatomic ions; Volatile organic chemicals; Brassicaceae
Publisher:Elsevier

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