Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation

Volatile metabolomics was used to analyze volatile organic compounds in celery (Apium graveolens L. cv. Dayehuang) leaves and petioles under ultraviolet (UV) radiation. Results indicated that celery encompassed 328 terpenes, 299 esters, 178 heterocyclic compounds, and 166 ketones. The additional UV radiation altered ester and heterocyclic compound in celery leaves and changed terpenoids, aldehyde, and ester in celery petiole. The content of volatile organic compounds in leaves and petiole of celery under UV radiation was significantly higher than that grown without UV radiation. The content of 40 compounds with green, floral, woody, sweet, citrus, and fruity aromas have significantly altered in celery petioles. In addition, 24 compounds were significantly altered in celery leaves, including woody and sweet. Our study provides a valuable insight into the influences of UV radiation on different parts of celery flavor, and offers a possible way to alter the flavor quality of celery.

Characterisation of the volatile compounds in nine varieties and three breeding selections of celery using GC-IMS and GC-MS

Celery (Apium graveolens L.) is a popular vegetable crop planted worldwide. In this study, the volatile compound characteristics of three A. graveolens var. dulce varieties (type D), and six A. graveolens var. secalinum varieties (type S), and three breeding selections were analysed and 41 and 73 volatile compounds were identified using GC-MS and GC-IMS, respectively. The results showed that type S emitted more terpenes and phthalides than type D varieties. Both GC-MS and GC-IMS could discriminate between type S and type D. Six potential biomarkers, i.e., sabinene, (E)-caryophyllene, α-phellandrene, limonene, γ-terpinene, and hexanal, were identified using both models. Both GC-MS and GC-IMS could discriminate between parent and breeding selection. The relative contents of seven (GC-IMS OPLS-DA model) and ten (GC-MS OPLS-DA model) volatile compounds showed over-parent heterosis. This study provides a technical reference for distinguishing celery varieties in the same habitat and preliminarily reveals the aroma relationship between breeding selections and their parents.

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost-profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and "volatilomics," "volatiles," "food authenticity," "adulteration," "origin," "fingerprint," "chemometrics," and variations thereof as keywords, without chronological restriction. One hundred thirty-seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.

Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars

Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding.

Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes

Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.