Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)
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Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality : A case study using dill (Anethum graveolens). / Castro-Alves, Victor; Kalbina, Irina; Nilsen, Asgeir; Aronsson, Mats; Rosenqvist, Eva; Jansen, Marcel A.K.; Qian, Minjie; Öström, Åsa; Hyötyläinen, Tuulia; Strid, Åke.
In: Food Chemistry, Vol. 344, 128714, 2021.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality
T2 - A case study using dill (Anethum graveolens)
AU - Castro-Alves, Victor
AU - Kalbina, Irina
AU - Nilsen, Asgeir
AU - Aronsson, Mats
AU - Rosenqvist, Eva
AU - Jansen, Marcel A.K.
AU - Qian, Minjie
AU - Öström, Åsa
AU - Hyötyläinen, Tuulia
AU - Strid, Åke
PY - 2021
Y1 - 2021
N2 - Using dill (Anethum graveolens L.) as a model herb, we reveal novel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our procedure reveals a novel approach to establish links between effects of eustressors on sensory quality and may be applicable to a broad range of crops.
AB - Using dill (Anethum graveolens L.) as a model herb, we reveal novel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our procedure reveals a novel approach to establish links between effects of eustressors on sensory quality and may be applicable to a broad range of crops.
KW - Amino acids
KW - Anethum graveolens
KW - Metabolite profile
KW - Non-target metabolomics
KW - Organic acids
KW - Phytochemicals
KW - Sensory analysis
KW - UV light
U2 - 10.1016/j.foodchem.2020.128714
DO - 10.1016/j.foodchem.2020.128714
M3 - Journal article
C2 - 33272762
AN - SCOPUS:85097089740
VL - 344
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 128714
ER -
ID: 254780763