The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype.
The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype.
复制标题
植物化学成分和由此产生的感官属性对不同 TAS2R38 双倍型消费者对沙拉芝麻菜 (Eruca sativa) 品种偏好的影响。
DOI：
10.1016/j.foodchem.2016.11.153
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发表时间：
2017-05-01
期刊：
影响因子：
8.8
通讯作者：
Wagstaff C
中科院分区：
文献类型：
--
作者：
Bell L;Methven L;Wagstaff C
TAS2R38的苦涩感觉并不完全决定对火箭的喜好。辣是消费者喜欢而不是苦的主要属性。一些消费者更喜欢硫代葡萄糖酸盐和刺激性VOCs含量较低的温和甜味品种。葡萄糖萝卜素对喜好或感官感觉没有显著影响。糖-硫代葡萄糖苷/异硫氰酸酯的比例对辣度感觉很重要。七个芥菜品种(“沙拉火箭”)接受了随机的消费者评估。分析了外观喜好和口味属性，以及对苦味、辣味、辣味和甜味的感知。消费者对TAS2R38基因进行了分型，以确定喜好是否会受到硫代葡萄糖酸盐(GSLS)和异硫氰酸酯(ITCs)等苦味化合物感知的影响。将回答与之前发表的与主成分分析中的植物化学含量和感官数据相关的数据相结合，以确定影响喜好/感觉的化合物。辣味，而不是苦味，是消费者喜欢火箭的主要属性。一些消费者基于GSL/ITC浓度而拒绝火箭，而另一些消费者则更喜欢火辣。苦涩的感觉没有显著影响对材料的喜好，尽管PAV/PAV‘超级品尝者’在这一属性上得分更高。较高的糖-GSL/ITC比率显著降低了一些消费者对辛辣和苦味的看法。重要的是，GSL葡萄糖胺不会对喜好或知觉特征产生显着影响。
TAS2R38 bitterness perception does not wholly determine liking of rocket. Hotness is the main attribute on which consumers base their liking not bitterness. Some consumers prefer mild sweet accessions low in glucosinolates and pungent VOCs. Glucoraphanin imparts no significant influence on liking or sensory perceptions. Sugar-glucosinolate/isothiocyanate ratios are important for hotness perceptions. Seven accessions of Eruca sativa (“salad rocket”) were subjected to a randomised consumer assessment. Liking of appearance and taste attributes were analysed, as well as perceptions of bitterness, hotness, pepperiness and sweetness. Consumers were genotyped for TAS2R38 status to determine if liking is influenced by perception of bitter compounds such as glucosinolates (GSLs) and isothiocyanates (ITCs). Responses were combined with previously published data relating to phytochemical content and sensory data in Principal Component Analysis to determine compounds influencing liking/perceptions. Hotness, not bitterness, is the main attribute on which consumers base their liking of rocket. Some consumers rejected rocket based on GSL/ITC concentrations, whereas some preferred hotness. Bitter perception did not significantly influence liking of accessions, despite PAV/PAV ‘supertasters’ scoring higher for this attribute. High sugar-GSL/ITC ratios significantly reduce perceptions of hotness and bitterness for some consumers. Importantly the GSL glucoraphanin does not impart significant influence on liking or perception traits.