title: Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds.
abstract: Sensory and chemical analyses were performed on accessions of rocket (Eruca sativa) to determine phytochemical influences on sensory attributes. A trained panel was used to evaluate leaves, and chemical data were obtained for polyatomic ions, amino acids, sugars and organic acids. These chemical data (and data of glucosinolates, flavonols and headspace volatiles previously reported) were used in Principal Component Analysis (PCA) to determine variables statistically important to sensory traits. Significant differences were observed between samples for polyatomic ion and amino acid concentrations. PCA revealed strong, positive correlations between glucosinolates, isothiocyanates and sulfur compounds with bitterness, mustard, peppery, warming and initial heat mouthfeel traits. The ratio between glucosinolates and sugars inferred reduced perception of bitter aftereffects. We highlight the diversity of E. sativa accessions from a sensory and phytochemical standpoint, and the potential for breeders to create varieties that are nutritionally and sensorially superior to existing ones.
authors.affiliation: Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK. Electronic address: luke.bell@pgr.reading.ac.uk.
authors.forename: Luke
authors.initials: L
authors.lastname: Bell
authors.affiliation: Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
authors.forename: Lisa
authors.initials: L
authors.lastname: Methven
authors.affiliation: Dipartimento di Scienze Agro-Ambientali e Territoriali, University of Bari, Italy.
authors.forename: Angelo
authors.initials: A
authors.lastname: Signore
authors.affiliation: Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
authors.forename: Maria Jose
authors.initials: MJ
authors.lastname: Oruna-Concha
authors.affiliation: Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK; Centre for Food Security, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
authors.forename: Carol
authors.initials: C
authors.lastname: Wagstaff
mesh_terms: D019607:Brassicaceae / Q000737:chemistry*; D005961:Glucosinolates / Q000032:analysis*; D006801:Humans; D064209:Phytochemicals / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D013649:Taste / Q000502:physiology*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005961:Glucosinolates; D064209:Phytochemicals; D055549:Volatile Organic Compounds
keywords: Amino acids; Brassicaceae; Glucosinolates; Isothiocyanates; Organic acids; Polyatomic ions; Sensory analysis; Volatile organic chemicals