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

Bell, Luke; Methven, Lisa; Signore, Angelo; Oruña-Concha, Marı́a José; Wagstaff, Carol

doi:10.1016/j.foodchem.2016.09.076

Cited by 77 publications

(119 citation statements)

References 38 publications

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“…No significances were observed for glucoiberverin, which was transient between time points. 4-hydroxyglucobrassicin was only detected in SR5 and SR6 in small amounts (<0.3 mg·g −1 dw), though this GSL may infer important sensory attributes as suggested in Bell et al (2017), where it was correlated with pungent sensations.…”

Section: Resultsmentioning

confidence: 78%

“…The GSLs DMB (dimeric 4-mercaptobutyl-GSL), glucosativin (4-mercaptobutyl-GSL), diglucothiobeinin (4-(β- d -glucopyranosyldisulfanyl)-butyl-GSL), and their respective myrosinase degradation products are poorly understood in terms of abundance and anti-cancer properties. As demonstrated in Bell et al (2017) some of the volatile derivatives of the GSL-myrosinase reaction, infer significant associations with sensory attributes such as bitterness and pungency. Some GSLs such as glucoerucin and glucoraphanin have no significant sensory properties associated with them.…”

Section: Introductionmentioning

confidence: 89%

“…Free sugars and free AAs were extracted and analysed using the protocols and instrumentation presented in Bell et al (2017).…”

Section: Methodsmentioning

confidence: 99%

“…Building upon previous phytochemical, sensory and consumer analyses (Bell et al, 2015, Bell et al, 2016, Bell et al, 2017), six underutilised germplasm accessions and one commercial variety were tested for glucosinolate (GSL), isothiocyanate (ITC), free amino acid (AA), and free sugar concentrations. The aim of our work is to inform the breeding selections and practices of industrial collaborators to create new, sensorially and nutritively enhanced varieties of rocket.…”

Section: Introductionmentioning

confidence: 99%

“…In Bell et al (2017), total AA concentration was negatively correlated with the perceptions of bitterness and pungency, leading to the hypothesis that certain AAs contribute to sensory qualities of the crop (Solms, 1969). The way AAs respond to commercial processing may therefore impact upon sensory traits, and are an important indicator of senescence and tissue breakdown (Buchanan-Wollaston et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing

et al. 2017

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HighlightsGlucosinolates, isothiocyanates and amino acids increase significantly over time.Glucoraphanin is not significantly affected by harvesting and processing.Sulforaphane significantly increases after processing in E. sativa cultivars.Bacterial load of leaves is correlated with glucosinolate and amino acid abundance.Commercial processing may increase the nutritional value of E. sativa to consumers.

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Section: Resultsmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 89%

“…Free sugars and free AAs were extracted and analysed using the protocols and instrumentation presented in Bell et al (2017).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing

et al. 2017

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Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities

Nguyen,

Nandasiri,

Fadairo

et al. 2023

J Americ Oil Chem Soc

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Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world's top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review will cover mustard seed components including lipids, glucosinolates, and sinapates. The latter are the main phenolic compounds in mustard and include sinapine, sinapic acid and its conversion to canolol. The important bioactivities associated with mustard phenolics, has led to efforts to improve the methods for their extraction. The use of green technology is crucial for producing these phenolics while minimizing any detrimental effects to the environment. The important antioxidant and anticancer activities of these phenolics will also be reviewed.

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Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review

Abouelenein

Caprioli

Mustafa

2023

Food Safety and Health

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Cold plasma is a novel nonthermal technology that has recently numerous applications in the food industry. It destroys microorganisms, preserves food, and maintains quality without employing chemical antimicrobial agents. However, food processing by cold plasma (CP) can be associated with food quality challenges, so research on the applications of this technology and its effects on food quality are increasing. This paper reviews the effect of CP on the volatile profile, flavor, and aroma properties of fruits and vegetables. CP induces some chemical modifications in volatile compounds, and these changes vary with the CP operating conditions such as voltage, frequency, and treatment duration parameters and subsequently induces changes in the aroma and flavor of foods. The operating conditions may be properly controlled to avoid any unfavorable effects and provide more accepted food by focusing on the development of favorable flavor and aroma characteristics and reducing the incidence of undesirable ones. Also, more sophisticated techniques for sensory evaluation of processed foods should be developed and commercialized to get standardized outcomes. In conclusion, the data presented in this work highlight the possibility of flavor and aroma modifications and improvement of sensory quality in food products by using CP technology.

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

Cited by 77 publications

References 38 publications

Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing

Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing

Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities

Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review

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