Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds
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- 作者：Luke Bella ; luke.bell@pgr.reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Lisa Methvena ; Angelo Signoreb ; Maria Jose Oruna-Conchaa ; Carol Wagstaffa ; c
- 关键词：Glucosinolates ; Amino acids ; Isothiocyanates ; Sensory analysis ; Organic acids ; Polyatomic ions ; Volatile organic chemicals ; Brassicaceae
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：181-191
- 全文大小：2019 K
文摘
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Extensive phytochemical & sensory analysis conducted on 7 rocket salad accessions.
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Polyatomic ion & amino acid concentrations vary significantly between accessions.
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Isothiocyanates & sulfur volatiles associated with hotness & bitterness.
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‘Green’ VOCs & amino acids negatively associated with pungent sensations.
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Glucoraphanin & glucoerucin not correlated with sensory attributes.