Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes

Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

“…As observed in various studies, monoterpenes, sesquiterpenes and phthalides are the most reported compound groups to contribute to celery’s aroma profile [ 4 , 5 , 6 , 8 , 36 , 37 ]. The composition of celery grown in UK expressed an average of 55% monoterpenes, 20% phthalides and 9.2% sesquiterpenes, whereas genotypes grown in Spain had an average of 32%, 2.2% and 9%, respectively.…”

“…For headspace sampling, the celery sample (0.5 g) was combined with 0.5 mL of saturated calcium chloride solution and filled to 5 mL using HPLC-grade water in a 15 mL SPME vial fitted with a screw cap. Samples were analysed by automated headspace SPME using an Agilent 110 PAL injection system and Agilent 7890 gas chromatograph with 5975C mass spectrometer (Agilent, Santa Clara, CA, USA) according to Turner et al [ 8 , 10 ].…”

“…The terms were discussed by the panellists as a group, facilitated by a panel leader, and this led to a consensus of 22 and 23 attributes for the UK and Spanish harvest, respectively. The sensory assessment of the samples was carried out according to Turner et al [ 8 ] at the Sensory Science Centre (University of Reading) using Compusense Cloud Software (Version 21.0.7713.26683, Compusense, Guelph, ON, Canada) to acquire the data.…”

“…Compounds that constitute the aroma profile include a range of monoterpenes (myrcene, limonene, β-pinene and γ-terpinene), sesquiterpenes (β-caryophyllene, α-humulene, α- and β- selinene) and phthalides (sedanenolide, neocnidilide and 3-n-butylphthalide) [ 2 , 3 , 4 , 5 , 6 , 7 ]. The latter compounds have been reported throughout the literature to be the characteristic odour compounds of celery [ 7 ], with odour characteristics identified by Turner, Dawda, Gawthrop, Wagstaff and Lignou [ 8 ] of ‘celery’, ‘cooked celery’ and ‘herbal’. Celery has long been grown and consumed globally and, for this reason, the aroma profile has been studied using a range of cultivars, grown in a variety of years and geographical locations, and analysed using extraction methods including solvent assisted flavour extraction (SAFE) and solid phase microextraction (SPME) which are, most typically, followed by gas chromatography/mass spectrometry (GCMS) [ 3 , 4 , 5 , 6 , 8 ].…”

“…The latter compounds have been reported throughout the literature to be the characteristic odour compounds of celery [ 7 ], with odour characteristics identified by Turner, Dawda, Gawthrop, Wagstaff and Lignou [ 8 ] of ‘celery’, ‘cooked celery’ and ‘herbal’. Celery has long been grown and consumed globally and, for this reason, the aroma profile has been studied using a range of cultivars, grown in a variety of years and geographical locations, and analysed using extraction methods including solvent assisted flavour extraction (SAFE) and solid phase microextraction (SPME) which are, most typically, followed by gas chromatography/mass spectrometry (GCMS) [ 3 , 4 , 5 , 6 , 8 ]. Possibly the earliest investigation, completed by Gold and Wilson [ 9 ], determined the volatile composition of celery juice using distillation followed by gas chromatography.…”