Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS

Kreutzmann, Stine; Svensson, Vibeke T.; Thybo, Anette Kistrup; Bro, Rasmus; Petersen, Mikael Agerlin

doi:10.1016/j.foodqual.2008.03.007

Cited by 23 publications

(23 citation statements)

References 26 publications

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“…The overall carrot/harsh/ink‐like category had higher Q 2 values than the fruity/fresh/sweet category. These observations agreed with those of a previous study in which the “cross‐validated explained sensory variance” ( Q 2 in this study) for bitterness and green flavor was 62.30% and 66.03%, respectively, while the result for sweetness was 44.64%, based on multiblock LS‐ParPLS (Kreutzmann and others ). The profiles in the present study did not consider the sweetness of sugar; however, similar values were obtained.…”

Section: Resultssupporting

confidence: 93%

“…PCA showed that the sensory attributes could be divided into 3 categories for the carrot varieties, that is, sour/green, overall carrot/harsh/ink‐like, and fruity/fresh/sweet. However, previous reports of carrot sensory attributes have shown that harshness, bitterness, and terpene flavors were inversely correlated to sweetness (Varming and others ; Kreutzmann and others , b), we found that 2 categories of overall carrot/harsh/ink‐like and fruity/fresh/sweet both contributed positively to the PC1 score. In this study, we determined the contributions of carrot volatiles to the characteristic aromas of carrots by allowing the sensory panelists to evaluate only the carrot aromas/odors represented by volatiles so that the sweet components such as sugar had no effects on the sweet notes.…”

Section: Resultscontrasting

confidence: 54%

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Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Fukuda

Okazaki

Shinano

2013

Journal of Food Science

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The aroma characteristics and volatile profiles of 14 carrot varieties were investigated by sensory evaluations and gas chromatography-mass spectrometry volatile analyses. The sensory map obtained by principal components analysis showed that the sensory attributes comprised 3 categories: sour/green, overall carrot/harsh/ink-like, and fruity/fresh/sweet. The Kuroda type is characterized by lower intensities of overall carrot/harsh/ink-like and fruity/fresh/sweet notes. Furthermore, volatile profiling indicated that this type did not have significantly higher amounts of volatiles. Partial least squares regression analysis determined the quantitative contributions to ink-like, harsh, and fruity carrot aromas; monoterpenes had significant positive correlations with these attributes, while bisabolene isomers had negative correlations. The aroma attribute intensity and contents of volatiles and nutritional compounds are relatively low in the Kuroda type than in other carrot types. This type may be useful for reducing carrot harshness during the development of new carrots with good eating qualities.

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Section: Resultssupporting

confidence: 93%

Section: Resultscontrasting

confidence: 54%

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Fukuda

Okazaki

Shinano

2013

Journal of Food Science

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“…Moreover, abiotic factors, such as mechanical stress, is reported to increase the amounts of the key bitter tastants, members of the C17-polycetylenes, present in native carrots (Daucus carota L.) to efficiently high concentrations, causing a bitter off-flavor is perceived, occurring especially often during the production process for infant diet carrot products [79,80,[91][92][93][94][95][96][97][98]. In addition, a decrease in flavor quality accompanied by an increase in bitter taste has also been reported in raw hazelnuts (Corylus avellana L.) upon biotic stress challenges, such as upon infection by bugs, belonging to the hemipteran family, like Gonocerus acuteangulatus and Coreus marginatus [99].…”

Section: Sensomics -A Phenotyping Tool To Characterize Crops Flavor Imentioning

confidence: 99%

Functional Metabolomics – a Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues Towards Tailoring Food Crop Quality

Dawid¹,

Hille²

2018

Preprint

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The breeding of stress-tolerant cultivated plants that would allow for a reduction in harvest losses and undesirable decrease in quality attributes requires a new quality of knowledge on molecular markers associated with relevant agronomic traits, on quantitative metabolic responses of plants on stress challenges, and on the mechanisms controlling the biosynthesis of these molecules. By combining metabolomics with genomics, transcriptomics and proteomics datasets a more comprehensive knowledge of the composition of crop plants used for food or animal feed is possible. In order to optimize crop trait developments, to enhance crop yields and quality, as well as to guarantee nutritional and health factors, that provides the possibility to create functional food or feedstuffs, the knowledge about the plants' metabolome is crucial. Next to classical metabolomics studies, this review focusses on several metabolomics based working techniques, such as sensomics, lipidomics, hormonomics and phytometabolomics, which were used to characterize metabolome alterations during abiotic and biotic stress, to find resistant food crops with a preferred quality or at least to produce functional food crops are highlighted.Keywords: Plant stress, abiotic stress, biotic stress, metabolomics, phytometabolomics, sensomics, phytohormonics, LC-MS/MS, NMR, targeted metabolomics, untargeted metabolomics, functional food. Importance of metabolomics for agricultural researchIn their environment plants are often exposed to an enormous number of biotic and abiotic stress factors, such as pathogen and insect infestation as well as extreme temperatures, drought, salinity, pollutants, heavy metals or nutritional deficiencies, that lead to harvest or quality losses, such as the formation of a pronounced bitter off-flavor, and sometimes causes toxicological problems as well as huge global economic losses [1]. The breeding of stress-tolerant cultivated plants that would allow for a reduction in harvest losses and undesirable decrease in quality attributes requires a new quality of knowledge on molecular markers associated with relevant agronomic traits, on quantitative metabolic responses of plants on stress challenges, and on the mechanisms controlling the biosynthesis of these molecules. Thereby, the knowledge of the biologically active metabolites, especially, secondary metabolites as well as metabolic networks of primary and secondary metabolites that were affected upon plant stress conditions are inalienable. For a long time, primary and also secondary metabolites were simply considered as one of the end-products of gene expression and protein activity. Nowadays, it is increasingly accepted that lowmolecular weight molecules modulate macromolecular processes through, e. g. feedback inhibitionand by signaling phytohormons [8]. Therefore, Dixon et al. [8] conclude that, metabolomic studies are "intended to provide an integrated view of the functional status of an organism".Although for a single plant like Arabidosis thaliana no more than ...

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“…However, from the scientific point of view, the evaluation of sensory quality is complicated, because it is a complex concept which contains both objective and subjective dimensions (Lawless 1995;Kreutzmann et al 2008b). Among analytical methods, profiling techniques are used to describe the sensory properties of a product and the range of variation in the sensory quality.…”

Section: Sensory Qualitymentioning

confidence: 99%

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

et al. 2015

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Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plantbased food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between Org. Agr.

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Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS

Cited by 23 publications

References 26 publications

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Functional Metabolomics – a Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues Towards Tailoring Food Crop Quality

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

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Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS

Cited by 23 publications

References 26 publications

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Functional Metabolomics &ndash; a Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues Towards Tailoring Food Crop Quality

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

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Functional Metabolomics – a Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues Towards Tailoring Food Crop Quality