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Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

机译:七种色拉火箭种的分析:感官属性与挥发性和非挥发性化合物之间的关系

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摘要

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.
机译:对火箭(Eruca sativa)的种质进行了感官和化学分析,以确定对感官属性的植物化学影响。使用训练有素的专家小组评估叶片,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(以及以前报道的芥子油苷,黄酮醇和顶空挥发物的数据)用于主成分分析(PCA)中,以确定对感觉性状具有统计学意义的变量。样品之间的多原子离子和氨基酸浓度存在显着差异。五氯苯甲醚显示,芥子油苷,异硫氰酸盐和含硫化合物与苦味,芥菜味,胡椒味,变暖和初感口感特征之间呈强正相关。芥子油苷和糖之间的比例可降低对苦味后效感的认识。从感官和植物化学的观点来看,我们着重介绍了E. sativa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品种的潜力。

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