Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>)
<i>Apium graveolens</i> is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile...
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doaj-508d3516231b4a308d4e7f67b804412f2021-06-30T23:47:35ZengMDPI AGFoods2304-81582021-06-01101335133510.3390/foods10061335Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>)Lucy Turner0Stella Lignou1Frances Gawthrop2Carol Wagstaff3Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UKA.L.Tozer Ltd., Pyports, Downside Bridge Road, Cobham KT11 3EH, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK<i>Apium graveolens</i> is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is determined by variables including cultivar, season, geographical location and agronomic practices. This study investigated the volatile and sensory profile of eight celery genotypes grown over two years (2018 and 2020) in the same location in the UK. Solid-phase-micro-extraction followed by gas chromatography-mass spectrometry were used to determine the volatile compounds present in these genotypes and sensory evaluation using a trained panel to assess the sensory profile of fresh celery. Significant differences (<i>p</i> < 0.05) in the volatile composition and sensory profile were observed and influenced by both genotype and harvest year. Two genotypes exhibited similar aroma composition and sensory profile between the years. Celery samples harvested in 2018, which possessed air temperatures that were considerably warmer than in 2020, exhibited higher proportions of sesquiterpenes and phthalides and we hypothesise that the higher proportions were generated as a response to heat stress. Studying the relationship between the genotype and the environment will provide clear information to guide growers in how to consistently produce a higher quality crop.https://www.mdpi.com/2304-8158/10/6/1335celeryaromavolatile compoundsSPME GCMSphthalidesterpenes |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lucy Turner Stella Lignou Frances Gawthrop Carol Wagstaff |
spellingShingle |
Lucy Turner Stella Lignou Frances Gawthrop Carol Wagstaff Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>) Foods celery aroma volatile compounds SPME GCMS phthalides terpenes |
author_facet |
Lucy Turner Stella Lignou Frances Gawthrop Carol Wagstaff |
author_sort |
Lucy Turner |
title |
Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>) |
title_short |
Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>) |
title_full |
Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>) |
title_fullStr |
Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>) |
title_full_unstemmed |
Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (<i>Apium graveolens</i>) |
title_sort |
investigating the relationship of genotype and climate conditions on the volatile composition and sensory profile of celery (<i>apium graveolens</i>) |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-06-01 |
description |
<i>Apium graveolens</i> is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is determined by variables including cultivar, season, geographical location and agronomic practices. This study investigated the volatile and sensory profile of eight celery genotypes grown over two years (2018 and 2020) in the same location in the UK. Solid-phase-micro-extraction followed by gas chromatography-mass spectrometry were used to determine the volatile compounds present in these genotypes and sensory evaluation using a trained panel to assess the sensory profile of fresh celery. Significant differences (<i>p</i> < 0.05) in the volatile composition and sensory profile were observed and influenced by both genotype and harvest year. Two genotypes exhibited similar aroma composition and sensory profile between the years. Celery samples harvested in 2018, which possessed air temperatures that were considerably warmer than in 2020, exhibited higher proportions of sesquiterpenes and phthalides and we hypothesise that the higher proportions were generated as a response to heat stress. Studying the relationship between the genotype and the environment will provide clear information to guide growers in how to consistently produce a higher quality crop. |
topic |
celery aroma volatile compounds SPME GCMS phthalides terpenes |
url |
https://www.mdpi.com/2304-8158/10/6/1335 |
work_keys_str_mv |
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