Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)
Victor Castro‐Alves, Irina Kalbina, Asgeir Nilsen, Mats Aronsson, Eva Rosenqvist, Marcel A. K. Jansen +4 more
Food Chemistry
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
amino acids increase dill taste
“amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste.”
α-phellandrene accumulates dill
“Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour.”
organic acids increase dill taste
“Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste.”