Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: a case study using dill (Anethum graveolens)

Castro-Alves, Victor; Kalbina, Irina; Nilsen, Asgeir; Aronsson, Mats; Rosenqvist, Eva; Jansen, Marcel A. K.; Qian, Minjie; Öström, Åsa; Hyötyläinen, Tuulia; Strid, Åke

Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: a case study using dill (Anethum graveolens)

dc.contributor.author	Castro-Alves, Victor	en
dc.contributor.author	Kalbina, Irina	en
dc.contributor.author	Nilsen, Asgeir	en
dc.contributor.author	Aronsson, Mats	en
dc.contributor.author	Rosenqvist, Eva	en
dc.contributor.author	Jansen, Marcel A. K.	en
dc.contributor.author	Qian, Minjie	en
dc.contributor.author	Öström, Åsa	en
dc.contributor.author	Hyötyläinen, Tuulia	en
dc.contributor.author	Strid, Åke	en
dc.contributor.funder	Knowledge Foundation	en
dc.contributor.funder	Svenska Forskningsrådet Formas	en
dc.date.accessioned	2024-09-04T12:35:28Z
dc.date.available	2024-09-04T12:35:28Z
dc.date.issued	2021	en
dc.description.abstract	Using dill (Anethum graveolens L.) as a model herb, we reveal novel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our procedure reveals a novel approach to establish links between effects of eustressors on sensory quality and may be applicable to a broad range of crops.	en
dc.description.sponsorship	Knowledge Foundation (Grant no. 20130164); Swedish Research Council Formas (Grant no. 942-2015-516)	en
dc.description.status	Peer reviewed	en
dc.description.version	Published Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.articleid	128714	en
dc.identifier.citation	Castro-Alves, V., Kalbina, I., Nilsen, A., Aronsson, M., Rosenqvist, E., Jansen, M.A.K., Qian, M., Öström, Å., Hyötyläinen, T. and Strid, Å. (2021) ‘Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)’, Food Chemistry, 344, 128714 (10pp). doi: 10.1016/j.foodchem.2020.128714	en
dc.identifier.doi	10.1016/j.foodchem.2020.128714	en
dc.identifier.endpage	10	en
dc.identifier.journaltitle	Food Chemistry	en
dc.identifier.startpage	1	en
dc.identifier.uri	https://hdl.handle.net/10468/16256
dc.identifier.volume	344	en
dc.language.iso	en	en
dc.publisher	Elsevier	en
dc.rights	© 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)	en
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/	en
dc.subject	Amino acids	en
dc.subject	Anethum graveolens	en
dc.subject	Metabolite profile	en
dc.subject	Non-target metabolomics	en
dc.subject	Organic acids	en
dc.subject	Phytochemicals	en
dc.subject	Sensory analysis	en
dc.subject	UV light	en
dc.title	Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: a case study using dill (Anethum graveolens)	en
dc.type	Article (peer-reviewed)	en