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Investigating the factors that influence the aroma profile of Apium graveolens: a review

Turner, L., Lignou, S., Gawthrop, F. and Wagstaff, C. (2021) Investigating the factors that influence the aroma profile of Apium graveolens: a review. Food Chemistry, 345. 128673. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2020.128673

Abstract/Summary

Celery (Apium graveolens) is a regularly consumed vegetable, providing strong, distinct flavours to dishes as well as health benefits. Constituents of the aroma profile of celery include a range of volatile compounds (terpenes, phthalides and aldehydes) that contribute to its characteristic odour and flavour. Vast amount of research has been completed on the aroma profile of celery. However, there is limited information stating the cultivar, origin and geographical location, despite that research on a plethora of other crops has indicated that these are key factors driving crop performance and quality attributes. This paper characterises the underlying biochemistry that determines the aroma profile of celery, whilst investigating the genetic and environmental influences leading to its variation. We make recommendations for minimum standards (MIAPAE: Minimum Information About a Plant Aroma Experiment) that should be adopted by the scientific community prior to publication of data relating to flavour and aroma characterisation of crops.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:94486
Publisher:Elsevier

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