title: Sensory characteristics and volatile profiles of parsley ( Petroselinum crispum [Mill.] Nym.) in correlation to resistance properties against Septoria Blight ( Septoria petroselini ).
abstract: Sixteen different genotypes of parsley, including two cultivars, six populations, and eight inbred lines, were investigated regarding their sensory characteristics in relation to the volatile patterns and resistance to  Septoria petroselini . The sensory quality was determined by a combination of profile analysis and preference test, whereas the volatile patterns were analyzed by headspace-SPME-GC of leaf homogenates with subsequent nontargeted data processing to prevent a possible overlooking of volatile compounds. The more resistant genotypes are characterized by several negative sensory characteristics such as bitter, grassy, herbaceous, pungent, chemical, and harsh. In contrast, the contents of some volatile compounds correlate highly and significantly either with resistance (e.g., hexanal and α-copaene) or with susceptibility (e.g., p-menthenol). Some of these compounds with very strong correlation to resistance are still unidentified and are presumed to act as resistance markers.
authors.affiliation: Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Erwin-Baur-Strasse 27, D-06484 Quedlinburg, Germany. detlef.ulrich@jki.bund.de
authors.forename: Detlef
authors.initials: D
authors.lastname: Ulrich
authors.forename: Tobias
authors.initials: T
authors.lastname: Bruchmüller
authors.forename: Hans
authors.initials: H
authors.lastname: Krüger
authors.forename: Frank
authors.initials: F
authors.lastname: Marthe
mesh_terms: D001203:Ascomycota; D002849:Chromatography, Gas; D006801:Humans; D009812:Odorants / Q000032:analysis; D028528:Petroselinum / Q000737:chemistry* / Q000382:microbiology*; D010935:Plant Diseases / Q000382:microbiology*; D012677:Sensation; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds