Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens). (15th May 2021)

• Record Type: Journal Article
• Authors: Castro-Alves, Victor; Kalbina, Irina; Nilsen, Asgeir; Aronsson, Mats; Rosenqvist, Eva; Jansen, Marcel A.K.; Qian, Minjie; Öström, Åsa; Hyötyläinen, Tuulia; Strid, Åke
• Is Part Of: Food chemistry. Volume 344(2021)
• Publication Date: 2021-05-15
• Subjects: Amino acids -- Anethum graveolens -- Metabolite profile -- Non-target metabolomics -- Organic acids -- Phytochemicals -- Sensory analysis -- UV light; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128714
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Associations between plant sensory quality and metabolic signature were investigated. Network analysis revealed impacts of specific compounds on sensory properties. Amino acids and organic acids were associated with pungency, and with dill, bitter, and sour taste. Low temperature and UV-A or UV-B improve sensory quality of greenhouse dill. The applied approach can be expanded to improve the quality of other crops. 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.