Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes

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Turner, L., Dawda, D., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, F. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2021) Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes. Food Chemistry, 365. 130515. ISSN 0308-8146 doi: 10.1016/j.foodchem.2021.130515

Abstract/Summary

Celery is a fibrous horticultural vegetable grown globally and widely consumed due to its health benefits, distinct flavours and culinary versatility. Currently, few datasets examine its aroma development across maturity which could help guide growers towards optimising harvest times whilst identifying potential consequences of harvesting outside commercial maturity. Freeze-dried celery of two genotypes, selected for biochemical and sensory differences, were harvested at three time-points and investigated using solid-phase microextraction gas chromatography/mass spectrometry (SPME GC/MS) and gas chromatography/olfactometry (GC/O). Both maturity and genotype showed significant (P<0.05) interactions between compounds, and harvest stage exhibited greater impact upon aroma quality than plant genotype. Thus, indicating that agronomic practice is key in determining crop quality. Monoterpenes, sesquiterpenes and phthalides begun to decrease once commercial maturity was reached, whereas alcohols were more prominent in post-mature celery. GC/O results confirmed the importance of phthalides to mature celery aroma and aroma differences caused by genotype.

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Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/98987
Identification Number/DOI	10.1016/j.foodchem.2021.130515
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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Funders:	Biotechnology and Biological Sciences Research Council	The sponsoring bodies who contributed funding for the creation of this item. Example: NERC Example: The Royal Society of Chemistry A pick list of funders may appear as you type in the funder's name in full or as an acronym. Select a correct match to complete the field or type in a new entry in full. For new entries, the full name is preferred.
Projects:	Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product. Funded by: Biotechnology and Biological Sciences Research Council (BB/M016579/1 - £95,042) 1 October 2015 - 30 September 2019	Click Add to select your project (received at Reading) from an autocomplete list.

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Date Deposited:	05 Jul 2021 09:40	Date item deposited into CentAUR
Last Modified:	23 Jun 2024 03:48	Date item last modified

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