Environmental Influences on the Sensory Quality of Asparagus Officinalis L.

Hoberg, E.; Ulrich, Detlef; Gottwald, Josef; Rosen, Asenov

doi:10.17660/actahortic.2003.604.42

Cited by 9 publications

(12 citation statements)

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“…Based on the USDA Agricultural Marketing standards, the basic attributes for asparagus grading are length, diameter and colour uniformity. However, considering the ever-increasing demands of the modern consumer, we would propose that more attention be given to additional consumer-relevant characteristics such as flavour as described previously [97][98][99][100].…”

Section: Cultivation Harvesting and Storage Influences On Asparagusmentioning

confidence: 99%

“…Analytical chemistry studies on the asparagus flavour date from four decades ago [73,74,99,123,124]. Combinations of analytical techniques with sensory panels have also been used with the aim to unravel the aroma and taste of asparagus in terms of individual chemicals and to correlate these to cultivars and environmental factors [73,74,98,124], as well as to processing techniques [125]. However, most of the studies performed have tended to focus on a limited pre-defined list of compounds, which have been proposed to be the key odorants.…”

Section: Asparagus Flavourmentioning

confidence: 99%

“…[73,74] The final flavour of asparagus, as of any vegetable, is a rather complex combination of aroma and taste. The levels of bitterness seem to be a crucial characteristic for acceptance by consumers [98,99,127]. Bitter-tasting saponins (mainly furostanol saponins [51,52]) likely play an important role here and interestingly, different saponins are responsible for the bitter taste in fresh and in cooked asparagus [49,50].…”

Section: Asparagus Flavourmentioning

confidence: 99%

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Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue

et al. 2019

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Asparagus (Asparagus officinalis) is one of the world’s top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming exposed to light. The crop is grown in nearly all areas of the world, with the largest production regions being China, Western Europe, North America and Peru. Successful production demands high farmer input and specific environmental conditions and cultivation practices. Asparagus materials have also been used for centuries as herbal medicine. Despite this widespread cultivation and consumption, we still know relatively little about the biochemistry of this crop and how this relates to the nutritional, flavour, and neutra-pharmaceutical properties of the materials used. To date, no-one has directly compared the contrasting compositions of the green and white crops. In this short review, we have summarised most of the literature to illustrate the chemical richness of the crop and how this might relate to key quality parameters. Asparagus has excellent nutritional properties and its flavour/fragrance is attributed to a set of volatile components including pyrazines and sulphur-containing compounds. More detailed research, however, is needed and we propose that (untargeted) metabolomics should have a more prominent role to play in these investigations.

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Section: Cultivation Harvesting and Storage Influences On Asparagusmentioning

confidence: 99%

Section: Asparagus Flavourmentioning

confidence: 99%

Section: Asparagus Flavourmentioning

confidence: 99%

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Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue

et al. 2019

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“…The flavour has not to be too mild or tasteless, but characterized by a pleasant bitterness or a bit of sweetness. The asparagus has very high nutrition value which can give a reason for increasing the local consumption (Hoberg et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation of white asparagus (Asparagus officinalis L.) hybrids

Hájos

Rubóczki

2016

Int. j. hortic. sci.

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Comprehensive system of sensory evaluation was developed to obtain information on the different varieties by determining asparagus quality parameters. 9 sensory characteristics were estimated to describe flavour differences. The tests were carried out in 4 varieties of white asparagus (Asparagus officinalis L.) grown on brown humus sand soil by etiolate method in ridge cultivation. The experiment was performed at the University of Debrecen in Debrecen-Pallag. To increase the Hungarian asparagus consumption, a classification of varietiesregarding to asparagus flavour is necessary. In our experiment it could be stated that there are strict correlations (0.892) between the sweetness – total impression and between lacks of unpleasant aftertaste – total impression (0.870). The result of surveys can lead to higher popularity of the asparagus. These results are presented in order to recommend the varieties to producers for a successful marketing. The taste of asparagus is mostly influenced by variety, soil type and growing conditions. In our experiment, ‘Vitalim’ hybrid exceeded by several sensory parameters. This hybrid scored 788.38 over 900. The elder population showed more interest in asparagus consumption than younger ones. 50% of the participants are able to pay only 500-600 HUF/kg. It could be realized to ensure the proper growing place, hybrid and direct trade. Marketing and more information is necessary to increase the popularity of this vegetable among the younger generation.

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“…Consumers' appreciation of unique combinations of variety and location is reflected in the Protected Designation of Origin legal framework, which recognizes the importance of both these effects and the interaction between them. Studies carried out in diverse species have found significant variety and location effects for sensory attributes (Bhattacharjee et al 2002;Florez et al 2009;Hoberg et al 2003;Labuschagne et al 2004;Schonhof et al 2004). However, little is known about environmental effects in the variability of culinary traits.…”

Section: Introductionmentioning

confidence: 99%

Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada (Phaseolus vulgaris L.)

Fernández

Castillo²,

Pérez-Vega

et al. 2011

Euphytica

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Consumers hold landraces in high esteem and often consider that breeding programs lead to a loss of sensory quality, although consumers' opinions have not been scientifically confirmed. As a model case of study we recorded seed sensory traits in six inbred common bean lines classified in the market class Fabada obtained by backcrossing and/or pedigree selection (to change the plant architecture and increase resistances) and then cultivated in two environments in two consecutive years. A sensory panel noted differences among all the inbreds, but only the introduction of the gene fin (determinate growth habit) seemed to be associated to a loss of quality (rougher seed coat and lower percentage of whole beans after cooking). As theoretically expected, changes in sensory traits were smaller in inbreds obtained through simple backcrossing than in those obtained through pedigree selection after inbred crossing. Large differences in sensory traits due to environmental factors were also recorded (similar to the genetic effects in magnitude), especially soil type and rainfall around flowering. These results make it highly recommendable to evaluate sensory attributes in the course of breeding programs to ensure that the sensory quality is not lost. Given the importance of the environmental component in the phenotypic variation of the sensory traits studied, crop location and management also appear as key factors for the obtainment of optimum products.

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Environmental Influences on the Sensory Quality of Asparagus Officinalis L.

Cited by 9 publications

References 0 publications

Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue

Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue

Sensory evaluation of white asparagus (Asparagus officinalis L.) hybrids

Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada (Phaseolus vulgaris L.)

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