Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data

Natasha D. Spadafora; Ana L. Amaro; Maria J. Pereira; Carsten T. Müller; Manuela Pintado; Hilary J. Rogers

doi:10.1016/j.foodchem.2016.04.107

Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data

Natasha D. Spadafora, Ana L. Amaro, Maria J. Pereira, Carsten T. Müller^*, Manuela Pintado, Hilary J. Rogers

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

55 Citations (Scopus)

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Abstract

Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 °C) and times (over 14 days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in Vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours.

Original language	English
Pages (from-to)	114-123
Number of pages	10
Journal	Food Chemistry
Volume	211
DOIs	https://doi.org/10.1016/j.foodchem.2016.04.107
Publication status	Published - 15 Nov 2016

Keywords

Diplotaxis tenuifolia
Functional and nutritional quality
Isothiocyanates
Post-harvest storage
Rocket salad
Volatile organic compounds

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http://hdl.handle.net/10400.14/23114Licence: CC BY

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title = "Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data",

abstract = "Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 °C) and times (over 14 days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in Vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours.",

keywords = "Diplotaxis tenuifolia, Functional and nutritional quality, Isothiocyanates, Post-harvest storage, Rocket salad, Volatile organic compounds",

author = "Spadafora, {Natasha D.} and Amaro, {Ana L.} and Pereira, {Maria J.} and M{\"u}ller, {Carsten T.} and Manuela Pintado and Rogers, {Hilary J.}",

note = "Funding Information: Work was supported by the European Union Seventh Framework Program for research, technological development and demonstration, as part of the QUAFETY (Quality/Safety) collaborative project (KBBE 2011 2.4-01). This work was also supported by National Funds from FCT – Funda{\c c}{\~a}o para a Ci{\^e}ncia e a Tecnologia – Portugal, through project PEst-OE/EQB/LA0016/2013. Publisher Copyright: {\textcopyright} 2016 The Authors. Published by Elsevier Ltd.",

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AU - Müller, Carsten T.

AU - Pintado, Manuela

AU - Rogers, Hilary J.

N1 - Funding Information: Work was supported by the European Union Seventh Framework Program for research, technological development and demonstration, as part of the QUAFETY (Quality/Safety) collaborative project (KBBE 2011 2.4-01). This work was also supported by National Funds from FCT – Fundação para a Ciência e a Tecnologia – Portugal, through project PEst-OE/EQB/LA0016/2013. Publisher Copyright: © 2016 The Authors. Published by Elsevier Ltd.

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N2 - Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 °C) and times (over 14 days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in Vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours.

AB - Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 °C) and times (over 14 days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in Vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours.

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Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data

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Keywords

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