Correlation between sugar and saponin contents and sensory attributes of white asparagus

Abstract

Sweetness and bitterness can be regarded as mediators of vegetable preferences and intake, thus playing a prominent role in quality assessment. Sugars and saponins are known to cause sweet and bitter perception in asparagus. In the present investigation a trained, quantitative-descriptive sensory panel was used to assess various asparagus cultivars with known contents of sugars and saponins. Therefore, six asparagus cultivars, representing the range of cultivars used in commercial white asparagus production in Germany were selected. Material was harvested at two different dates and analysed for sugar and saponin contents. The contents of six individual saponins differed within cultivars and also between the harvest dates, whereas no differences of the sugar concentrations were found. Principal component analysis (PCA) allowed to identify the sources of sensory differences between samples, explaining 62 % of all variation: sweetness, bitterness and pungency. It could be shown, that only two of the investigated saponins were related to bitterness and sweetness perception.

Effect of Supplemental Light on the Quality of Green Asparagus Spears in Winter ‘Fusekomi’ Forcing Culture

“…Sugar composition in the spears showed similar results to other former studies, consisting 50 54% of fructose, 42 44% of glucose and 4 5% sucrose (Matsubara, 1981;Shou et al, 2007;Brueckner et al, 2010), and there was no significant difference among experimental plot observed. So, it is clear that there was no negative impact of supplemental lighting on sugar.…”

Methyl Jasmonate Treatment Enhanced Protodioscin Biosynthesis in White Asparagus (Asparagus officinalis L.) Spears

“…Although excessive bitterness decreases palatability, some consumers still prefer a degree of bitterness in asparagus. Protodioscin, a furostanol saponin compound, was confirmed as the principal saponin compound in white asparagus spears (Brueckner et al, 2010;Chin et al, 2002;Lee et al, 2010;Maeda et al, 2012;Schwarzbach et al, 2006;Shao et al, 1996;Wang et al, 2003). In a previous study, we found that blanching methods influenced the protodioscin content, but did not affect the sugar content .…”

“…Quantification method for protodioscin using HPLC equipped with an ELSD For the purpose of quantifying protodioscin content in asparagus, high performance thin layer chromatography (HPTLC) or HPLC equipped with a mass spectrometer (LC-MS) has been utilized (Brueckner et al, 2010;Maeda et al, 2012;Schwarzbach et al, 2006;Wang et al, 2003); however, both methods have disadvantages such as labor intensiveness, variability, low sensitivity (HPTLC), and relatively high initial and operational costs (LC-MS). Recently, a novel method using HPLC equipped with a UV detector was reported by Lee et al (2010).…”

“…Major factors that determine the palatability of white asparagus are tenderness, sweetness, and bitterness (Brueckner et al, 2010;Hoberg et al, 2008;Siomos et al, 1994). The bitterness of white spears is mainly caused by the presence of saponin compounds (Kawano et al, 1975(Kawano et al, , 1977.…”

Evaluation on home storage performance of table grape based on sensory quality and consumers’ satisfaction

“…Sensory qualities can be regarded as mediators of food preferences and intake, thus playing a prominent role in quality assessment (Brueckner et al 2010). Sensory evaluation can provide important and useful information to the food industry and food scientists about the sensory characteristics of food (Debjani et al 2011).…”