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Xu L, Zang E, Sun S, Li M. Main flavor compounds and molecular regulation mechanisms in fruits and vegetables. Crit Rev Food Sci Nutr 2023; 63:11859-11879. [PMID: 35816297 DOI: 10.1080/10408398.2022.2097195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future.
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Affiliation(s)
- Ling Xu
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Erhuan Zang
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
| | - Shuying Sun
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Minhui Li
- School of Life Sciences, Inner Mongolia University, Hohhot, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
- Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, China
- Inner Mongolia Traditional Chinese and Mongolian Medical Research Institute, Hohhot, China
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2
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Lyu Y, Chen Q, Gou M, Wu X, Bi J. Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage. Food Res Int 2023; 170:113050. [PMID: 37316031 DOI: 10.1016/j.foodres.2023.113050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 µg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with β-carotene content (p < 0.05), and β-carotene degraded to off-flavor compounds (β-ionone: 22.85-117.26 µg/g, β-cyclocitral: 0-113.84 µg/g and dihydroactindiolide: 4.04-128.37 µg/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 µg/g), and HUAA-CaCl2 reduced the off-odors (such as β-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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3
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Chevalier W, Moussa SA, Medeiros Netto Ottoni M, Dubois-Laurent C, Huet S, Aubert C, Desnoues E, Navez B, Cottet V, Chalot G, Jost M, Barrot L, Freymark G, Uittenbogaard M, Chaniet F, Suel A, Bouvier Merlet MH, Hamama L, Le Clerc V, Briard M, Peltier D, Geoffriau E. Multisite evaluation of phenotypic plasticity for specialized metabolites, some involved in carrot quality and disease resistance. PLoS One 2021; 16:e0249613. [PMID: 33798246 PMCID: PMC8018645 DOI: 10.1371/journal.pone.0249613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 03/22/2021] [Indexed: 11/19/2022] Open
Abstract
Renewed consumer demand motivates the nutritional and sensory quality improvement of fruits and vegetables. Specialized metabolites being largely involved in nutritional and sensory quality of carrot, a better knowledge of their phenotypic variability is required. A metabolomic approach was used to evaluate phenotypic plasticity level of carrot commercial varieties, over three years and a wide range of cropping environments spread over several geographical areas in France. Seven groups of metabolites have been quantified by HPLC or GC methods: sugars, carotenoids, terpenes, phenolic compounds, phenylpropanoids and polyacetylenes. A large variation in root metabolic profiles was observed, in relation with environment, variety and variety by environment interaction effects in decreasing order of importance. Our results show a clear diversity structuration based on metabolite content. Polyacetylenes, β-pinene and α-carotene were identified mostly as relatively stable varietal markers, exhibiting static stability. Nevertheless, environment effect was substantial for a large part of carrot metabolic profile and various levels of phenotypic plasticity were observed depending on metabolites and varieties. A strong difference of environmental sensitivity between varieties was observed for several compounds, particularly myristicin, 6MM and D-germacrene, known to be involved in responses to biotic and abiotic stress. This work provides useful information about plasticity in the perspective of carrot breeding and production. A balance between constitutive content and environmental sensitivity for key metabolites should be reached for quality improvement in carrot and other vegetables.
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Affiliation(s)
- Wilfried Chevalier
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Sitti-Anlati Moussa
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | | | | | - Sébastien Huet
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Christophe Aubert
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Elsa Desnoues
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Brigitte Navez
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Valentine Cottet
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Guillaume Chalot
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Michel Jost
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | | | | | | | | | - Anita Suel
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | | | - Latifa Hamama
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Valérie Le Clerc
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Mathilde Briard
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Didier Peltier
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Emmanuel Geoffriau
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
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4
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Li J, Li Z, Li L, Song C, Raghavan G, He F. Microwave drying of balsam pear with online aroma detection and control. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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5
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Appleton KM, Dinnella C, Spinelli S, Morizet D, Saulais L, Hemingway A, Monteleone E, Depezay L, Perez-Cueto FJA, Hartwell H. Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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6
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Wang L, Xu B, Wei B, Zeng R. Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying. ULTRASONICS SONOCHEMISTRY 2018; 40:619-628. [PMID: 28946467 DOI: 10.1016/j.ultsonch.2017.08.005] [Citation(s) in RCA: 140] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Accepted: 08/05/2017] [Indexed: 05/20/2023]
Abstract
The effect of low frequency ultrasound (LFU) pretreatment prior to intermediate-wave infrared radiation (IW-IR) drying on water migration and quality attributes of carrot slices was investigated in this study. Results showed that the vacuole water of LFU pretreated carrot samples decreased, while the cytoplasm and intercellular space water increased by low-field nuclear magnetic resonance analysis. In addition, LFU pretreatment caused the disruption of cell structures and formation of micro-channels, resulting in significant (p<0.05) decrease of drying time required. The IW-IR dried carrot slices with LFU pretreatment showed higher β-carotene content and rehydration ratio in comparison with control samples. The color parameters of ultrasound pretreated dried carrot slices after dehydration were closer to the raw carrot samples. The results of electronic nose showed that the aromatic and volatile organic compounds of dried carrot increased by sonicated pretreatment, while the nitrogen oxides decreased, indicating that LFU can improve the flavor of dried carrot slices.
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Affiliation(s)
- Lin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Rong Zeng
- Jiangyin Excellent Precision Machinery Manufacturing Co Ltd, 214408 Wuxi, Jiangsu, China
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7
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Dinnella C, Morizet D, Masi C, Cliceri D, Depezay L, Appleton KM, Giboreau A, Perez-Cueto FJA, Hartwell H, Monteleone E. Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents. Appetite 2016; 107:339-347. [PMID: 27562674 DOI: 10.1016/j.appet.2016.08.110] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 08/04/2016] [Accepted: 08/21/2016] [Indexed: 11/29/2022]
Abstract
Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking.
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Affiliation(s)
- Caterina Dinnella
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy.
| | - David Morizet
- Sensory & Consumer Science, Bonduelle Corporate Research, France
| | - Camilla Masi
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| | - Danny Cliceri
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| | - Laurence Depezay
- Sensory & Consumer Science, Bonduelle Corporate Research, France
| | - Katherine M Appleton
- Research Centre for Behaviour Change, Department of Psychology, Bournemouth University, UK
| | | | | | - Heather Hartwell
- The Foodservice and Applied Nutrition Research Group, Bournemouth University, UK
| | - Erminio Monteleone
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
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8
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Seisonen S, Vene K, Koppel K. The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data. Food Chem 2016; 210:530-40. [DOI: 10.1016/j.foodchem.2016.04.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 04/24/2016] [Accepted: 04/28/2016] [Indexed: 10/21/2022]
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9
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Guimarães IC, dos Reis KC, Menezes EGT, Borges PRS, Rodrigues AC, Leal R, Hernandes T, de Carvalho EHN, Vilas Boas EVDB. Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots. Int J Food Sci Nutr 2016; 67:141-52. [PMID: 26857136 DOI: 10.3109/09637486.2015.1137890] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the β-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.
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Affiliation(s)
- Isabela Costa Guimarães
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | - Evandro Galvão Tavares Menezes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | | | - Renato Leal
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
| | - Thais Hernandes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
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10
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Bach V, Kidmose U, Kristensen HL, Edelenbos M. Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9803-9811. [PMID: 26513153 DOI: 10.1021/acs.jafc.5b03161] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The eating quality of carrots (Daucus carota L.) was investigated to evaluate the impact of cropping systems (one conventional and three organic systems) and growing years (2007, 2008, and 2009) on root size, chemical composition, and sensory quality. The content of dry matter, sugars, polyacetylenes, and terpenes as well as the sensory quality and root size were related to the climate during the three growing years. A higher global radiation and a higher temperature sum in 2009 as compared to 2007 and 2008 resulted in larger roots, higher contents of dry matter, sucrose, total sugars, and total polyacetylenes, and lower contents of terpenes, fructose, and glucose. No differences were found between conventional and organic carrots with regard to the investigated parameters. This result shows that organically grown carrots have the same eating quality as conventionally grown carrots, while being produced in a more sustainable way.
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Affiliation(s)
- Vibe Bach
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
| | - Hanne L Kristensen
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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11
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Bell L, Spadafora ND, Müller CT, Wagstaff C, Rogers HJ. Use of TD-GC-TOF-MS to assess volatile composition during post-harvest storage in seven accessions of rocket salad (Eruca sativa). Food Chem 2015; 194:626-36. [PMID: 26471601 PMCID: PMC4615134 DOI: 10.1016/j.foodchem.2015.08.043] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 07/13/2015] [Accepted: 08/12/2015] [Indexed: 11/08/2022]
Abstract
We present a robust method for VOC analysis from rocket salad packaging headspace. TD-GC–TOF-MS putatively identified 39 volatile compounds. VOC profiles for Eruca sativa varied significantly between accessions. Isothiocyanate compounds degrade significantly over shelf-life. Changes in VOC profiles could provide a useful tool for assessment of leaf quality.
An important step in breeding for nutritionally enhanced varieties is determining the effects of the post-harvest supply chain on phytochemicals and the changes in VOCs produced over time. TD-GC–TOF-MS was used and a technique for the extraction of VOCs from the headspace using portable tubes is described. Forty-two compounds were detected; 39 were identified by comparison to NIST libraries. Thirty-five compounds had not been previously reported in Eruca sativa. Seven accessions were assessed for changes in headspace VOCs over 7 days. Relative amounts of VOCs across 3 time points were significantly different – isothiocyanate-containing molecules being abundant on ‘Day 0’. Each accession showed differences in proportions/types of volatiles produced on each day. PCA revealed a separation of VOC profiles according to the day of sampling. Changes in VOC profiles over time could provide a tool for assessment of shelf life.
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Affiliation(s)
- Luke Bell
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, Berkshire RG6 6AP, UK.
| | - Natasha D Spadafora
- Cardiff School of Biosciences, Cardiff University, Main Building, PO Box 915, Cardiff, CF10 3TL, UK
| | - Carsten T Müller
- Cardiff School of Biosciences, Cardiff University, Main Building, PO Box 915, Cardiff, CF10 3TL, UK
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, Berkshire RG6 6AP, UK; Centre for Food Security, University of Reading, Whiteknights, Reading, Berkshire RG6 6AP, UK
| | - Hilary J Rogers
- Cardiff School of Biosciences, Cardiff University, Main Building, PO Box 915, Cardiff, CF10 3TL, UK
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12
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Bach V, Mikkelsen L, Kidmose U, Edelenbos M. Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1852-1859. [PMID: 25156135 DOI: 10.1002/jsfa.6886] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 08/10/2014] [Accepted: 08/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. RESULTS Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. CONCLUSION This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption.
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Affiliation(s)
- Vibe Bach
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Laerke Mikkelsen
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
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13
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Fukuda T, Okazaki K, Shinano T. Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes. J Food Sci 2014; 78:S1800-6. [PMID: 24245899 DOI: 10.1111/1750-3841.12292] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2013] [Accepted: 09/14/2013] [Indexed: 11/27/2022]
Abstract
The aroma characteristics and volatile profiles of 14 carrot varieties were investigated by sensory evaluations and gas chromatography-mass spectrometry volatile analyses. The sensory map obtained by principal components analysis showed that the sensory attributes comprised 3 categories: sour/green, overall carrot/harsh/ink-like, and fruity/fresh/sweet. The Kuroda type is characterized by lower intensities of overall carrot/harsh/ink-like and fruity/fresh/sweet notes. Furthermore, volatile profiling indicated that this type did not have significantly higher amounts of volatiles. Partial least squares regression analysis determined the quantitative contributions to ink-like, harsh, and fruity carrot aromas; monoterpenes had significant positive correlations with these attributes, while bisabolene isomers had negative correlations. The aroma attribute intensity and contents of volatiles and nutritional compounds are relatively low in the Kuroda type than in other carrot types. This type may be useful for reducing carrot harshness during the development of new carrots with good eating qualities.
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Affiliation(s)
- Tomohiko Fukuda
- Author Fukuda is with Food Check & Analysis Center, Agricultural Research Inst, HOKUREN Federation of Agricultural Cooperatives, 375 Kita-6, Higashi-7, Higashi-ku, Sapporo, 060-0906, Japan; Graduate School of Agriculture, Hokkaido Univ, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido, 001-0021, Japan
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14
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Clausen MR, Edelenbos M, Bertram HC. Mapping the variation of the carrot metabolome using 1H NMR spectroscopy and consensus PCA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4392-8. [PMID: 24773156 DOI: 10.1021/jf5014555] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Genetic variation is the most influential factor for carrot (Daucus carota L.) composition. However, difference in metabolite content between carrot varieties has not been described by NMR, although primary metabolites are important for human health and sensory properties. The aim of the present study was to investigate the effect of genotype on carrot metabolite composition using a (1)H NMR-based metabolomics approach. After extraction using aqueous and organic solvents, 25 hydrophilic metabolites, β-carotene, sterols, triacylglycerols, and phospholipids were detected. Multiblock PCA showed that three principal components could be identified for classification of the five carrot varieties using different spectroscopic regions and the results of the two solvent extraction methods as blocks. The varieties were characterized by differences in carbohydrate, amino acid, nucleotide, fatty acid, sterol, and β-carotene contents. (1)H NMR spectroscopy coupled with multiblock data analysis was an efficient and useful tool to map the carrot metabolome and identify genetic differences between varieties.
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Affiliation(s)
- Morten Rahr Clausen
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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15
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Gamboa-Santos J, Cristina Soria A, Pérez-Mateos M, Carrasco JA, Montilla A, Villamiel M. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem 2013; 136:782-8. [DOI: 10.1016/j.foodchem.2012.07.122] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 07/24/2012] [Accepted: 07/31/2012] [Indexed: 11/27/2022]
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16
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Paoletti F, Raffo A, Kristensen HL, Thorup-Kristensen K, Seljåsen R, Torp T, Busscher N, Ploeger A, Kahl J. Multi-method comparison of carrot quality from a conventional and three organic cropping systems with increasing levels of nutrient recycling. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2855-2869. [PMID: 22865397 DOI: 10.1002/jsfa.5819] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2011] [Revised: 06/15/2012] [Accepted: 06/21/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND There is a need to advance the study of the effects of organic and conventional systems on product quality. In particular, little is known about the importance of different farming practices concerning nutrient cycling and the use of external inputs within organic farming for the quality characteristics of the products. In this study the quality characteristics of carrot grown under different farming practices (conventional and three organic cropping systems) over a two-year period were analysed with the aim of discriminating between organic and conventional and investigating the effect of different organic farming practices concerning nutrient recycling and use of external nutrient input. RESULTS All quality characteristics measured did not give a clear differentiation between the carrots from the different growing systems, even when multivariate statistical evaluation (principal component analysis) was applied, because of the significance of the differences between the field replicates within each management system and of the seasonality. Only some tendencies were emphasised over the two years that could be related to the fertilisation practices and the external inputs used. CONCLUSION The results indicated that it was not possible to discriminate over the years between carrots from conventional and different organic cropping systems even though controlled conditions and a multi-method approach of analysis were adopted.
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Affiliation(s)
- Flavio Paoletti
- Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome, Italy.
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Mitchell M, Brunton NP, Wilkinson MG. Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kaszab T, Kovács Z, Szöllősi D, Fekete A. Prediction of carrot sensory attributes by mechanical tests and electronic tongue. ACTA ALIMENTARIA 2011. [DOI: 10.1556/aalim.40.2011.suppl.5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Hausner H, Nicklaus S, Issanchou S, Mølgaard C, Møller P. Breastfeeding facilitates acceptance of a novel dietary flavour compound. Clin Nutr 2009; 29:141-8. [PMID: 19962799 DOI: 10.1016/j.clnu.2009.11.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2008] [Revised: 05/28/2009] [Accepted: 06/18/2009] [Indexed: 10/20/2022]
Abstract
BACKGROUND & AIMS Infants may learn to accept flavours via exposure to flavour in mother's milk. This study examines whether acceptance of a flavour compound develops over 10 exposures through mother's milk (part 1), and how such acceptance evolves after 10 exposures, on alternate days, to the same flavour in solid food (part 2). METHODS Three groups of 5-8 month-old infants participated. Breast-fed infants were randomised into two groups: a non-exposed group (n=20) and a group exposed to caraway flavour (d-carvone) via mother's milk (n=20). Mothers in the second group consumed a caraway-flavoured food. The third group was composed of formula-fed infants whose mothers consumed the caraway-flavoured food (n=8). Infants' acceptance of caraway-flavour was tested after both exposure periods by evaluating, on separate days, intake parameters and mother's judgement of liking of plain and caraway-flavoured purées. RESULTS Part 1 showed that exposed and non-exposed breast-fed infants had higher initial acceptance of the caraway-flavoured purée than formula-fed infants. Part 2 results showed no evolution in acceptance of caraway-flavoured purée among breast-fed infants. In contrast formula-fed infants' acceptance of caraway-flavoured purée increased, corresponding to flavour-specific acceptance learning. CONCLUSIONS This study suggests that breastfeeding facilitates acceptance of novel flavours. This effect is not necessarily due to exposure to specific flavour compounds.
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Affiliation(s)
- Helene Hausner
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark.
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Trejo Araya XI, Smale N, Zabaras D, Winley E, Forde C, Stewart CM, Mawson AJ. Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.04.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hausner H, Nicklaus S, Issanchou S, Mølgaard C, Møller P. Breastfeeding facilitates acceptance of a novel dietary flavour compound. ACTA ACUST UNITED AC 2009. [DOI: 10.1016/j.eclnm.2009.06.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Iqbal T, Rodrigues F, Mahajan P, Kerry J, Gil L, Manso M, Cunha L. Effect of Minimal Processing Conditions on Respiration Rate of Carrots. J Food Sci 2008; 73:E396-402. [DOI: 10.1111/j.1750-3841.2008.00923.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Soria AC, Sanz J, Villamiel M. Analysis of volatiles in dehydrated carrot samples by solid-phase microextraction followed by GC-MS. J Sep Sci 2008; 31:3548-55. [DOI: 10.1002/jssc.200800282] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Kreutzmann S, Thybo AK, Edelenbos M, Christensen LP. The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01662.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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LU ZL, LIU LW, LI XY, GONG YQ, HOU XL, ZHU XW, YANG JL, WANG LZ. Analysis and Evaluation of Nutritional Quality in Chinese Radish (Raphanus sativus L.). ACTA ACUST UNITED AC 2008. [DOI: 10.1016/s1671-2927(08)60119-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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DA SILVA EMERSONAUGUSTO, VIEIRA MANOELAALANO, VIEIRA EDUARDOALANO, DE MELLO CASTANHO AMBONI RENATADIAS, AMANTE EDNAREGINA, TEIXEIRA EVANILDA. CHEMICAL, PHYSICAL AND SENSORY PARAMETERS OF DIFFERENT CARROT VARIETIES (DAUCUS CAROTA L.). J FOOD PROCESS ENG 2007. [DOI: 10.1111/j.1745-4530.2007.00125.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Seo I, Park JP, Lee DS. Correlation between Microbiological and Sensory Quality Indexes of Korean Seasoned Side Dishes Stored under Chilled Conditions. Prev Nutr Food Sci 2006. [DOI: 10.3746/jfn.2006.11.3.257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Marabi A, Thieme U, Jacobson M, Saguy I. Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2004.11.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Determination of odour active aroma compounds in a mixed product of fresh cut iceberg lettuce, carrot and green bell pepper. ACTA ACUST UNITED AC 2006. [DOI: 10.1016/s0167-4501(06)80122-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
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Analysis of aroma compounds from carrots by dynamic headspace technique using different purging and cutting methods. ACTA ACUST UNITED AC 2006. [DOI: 10.1016/s0167-4501(06)80119-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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