Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds.
Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds.
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分析七种沙拉火箭（Eruca sativa）加入：感觉属性与挥发性和非挥发性化合物之间的关系。
DOI：
10.1016/j.foodchem.2016.09.076
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发表时间：
2017-03-01
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;Signore A;Oruna-Concha MJ;Wagstaff C
对7份火箭沙拉材料进行了广泛的植物化学和感官分析。多原子离子和氨基酸浓度在不同材料间差异很大。异硫氰酸酯&与辛辣有关的硫磺挥发物。“绿色”VOCs&与刺激性感觉负相关的氨基酸。萝卜素和芥酸葡萄糖素与感官属性不相关。对火箭材料进行了感官和化学分析，以确定植物化学对感官属性的影响。一个经过训练的小组被用来评估树叶，并获得了多原子离子、氨基酸、糖和有机酸的化学数据。这些化学数据(以及先前报道的硫代葡萄糖苷、黄酮醇和顶空挥发物的数据)被用于主成分分析(PCA)，以确定对感官特征具有统计重要性的变量。样品间的多原子离子浓度和氨基酸浓度有显著差异。主成分分析显示，硫代葡萄糖苷、异硫氰酸酯和硫化物与苦味、芥末味、辣味、暖感和最初的热口感特征之间存在强烈的正相关。硫代葡萄糖苷和糖之间的比例表明，人们对苦涩后遗症的感知减少了。我们从感官和植物化学的角度强调了紫花苜蓿品种的多样性，以及育种者创造出在营养和感官上优于现有品种的潜力。
Extensive phytochemical & sensory analysis conducted on 7 rocket salad accessions. Polyatomic ion & amino acid concentrations vary significantly between accessions. Isothiocyanates & sulfur volatiles associated with hotness & bitterness. ‘Green’ VOCs & amino acids negatively associated with pungent sensations. Glucoraphanin & glucoerucin not correlated with sensory attributes. Sensory and chemical analyses were performed on accessions of rocket (Eruca sativa) to determine phytochemical influences on sensory attributes. A trained panel was used to evaluate leaves, and chemical data were obtained for polyatomic ions, amino acids, sugars and organic acids. These chemical data (and data of glucosinolates, flavonols and headspace volatiles previously reported) were used in Principal Component Analysis (PCA) to determine variables statistically important to sensory traits. Significant differences were observed between samples for polyatomic ion and amino acid concentrations. PCA revealed strong, positive correlations between glucosinolates, isothiocyanates and sulfur compounds with bitterness, mustard, peppery, warming and initial heat mouthfeel traits. The ratio between glucosinolates and sugars inferred reduced perception of bitter aftereffects. We highlight the diversity of E. sativa accessions from a sensory and phytochemical standpoint, and the potential for breeders to create varieties that are nutritionally and sensorially superior to existing ones.
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影响因子：
11.4
作者：
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通讯作者：
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