Investigating the factors that influence the aroma profile of Apium graveolens: A review.
Investigating the factors that influence the aroma profile of Apium graveolens: A review.
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DOI：
10.1016/j.foodchem.2020.128673
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发表时间：
2020-11
期刊：
影响因子：
8.8
通讯作者：
L. Turner;S. Lignou;F. Gawthrop;C. Wagstaff
中科院分区：
文献类型：
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作者：
L. Turner;S. Lignou;F. Gawthrop;C. Wagstaff
芹菜（Apium graveolens）是一种经常食用的蔬菜，为菜肴提供强烈而独特的风味，并对健康有益。芹菜的香气成分包括一系列挥发性化合物（萜烯，邻苯二甲酸酯和醛），这些化合物有助于其特有的气味和风味。人们对芹菜的香气特征进行了大量的研究。然而，关于品种、原产地和地理位置的信息有限，尽管对大量其他作物的研究表明，这些是驱动作物性能和质量属性的关键因素。本文描述了决定芹菜香气特征的潜在生物化学，同时研究了导致其变化的遗传和环境影响。我们对最低标准（MIAPAE：关于植物香气实验的最低信息）提出建议，在公布与作物风味和香气特征相关的数据之前，科学界应该采用这些标准。
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.