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

Abstract

Numerous varieties of celery are grown in multiple countries to maintain supply, demand and availability for all seasons; thus, there is an expectation for a consistent product in terms of taste, flavour, and overall quality. Differences in climate, agronomy and soil composition will all contribute to inconsistencies. This study investigated the volatile and sensory profile of eight celery genotypes grown in the UK (2018) and Spain (2019). Headspace analysis determined the volatile composition of eight genotypes, followed by assessment of the sensory profile using a trained panel. Significant differences in the volatile composition and sensory profile were observed; genotype and geographical location both exerted influences. Two genotypes exhibited similar aroma composition and sensory profile in both locations, making them good candidates to drive breeding programmes aimed at producing varieties that consistently display these distinctive sensory properties. Celery samples harvested in the UK exhibited a higher proportion of sesquiterpenes and phthalides, whereas samples harvested in Spain expressed a higher aldehyde and ketone content. Studying the relationship between growing environment and genotype will provide information to guide growers in how to consistently produce a high-quality crop.

Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes

“…Comparing the aroma profile between the three parental genotypes and the hybrid lines, genotype 12 and hybrid 22x12 expressed the highest relative abundance of volatile compounds and it can be hypothesised that these will be more aromatic genotypes in comparison to the other samples. The current results (Table 1) confirmed previous work [12,13] where genotype 12 was shown to be very aromatic with strong flavour associations but low scoring in mouthfeel attributes such as crunchy and moist yet scored high for stringiness. Genotype 25 was reported to be less aromatic with a distinct cucumber flavour but was profiled as very crunchy, moist and with a firm first bite.…”

“…Genotype 12 was consistently high in the abundance of volatile compounds with a high percentage of phthalides comprising the aroma profile of celery with a strong, typical celery odour. The trained panel strongly associated this genotype with a grass odour and herbal flavour, including fennel, parsley, and coriander [9,12,13]. On the other hand, genotype 25 exhibited low abundance of phthalides and a high abundance of aldehydes, with the trained panel describing this genotype as having a cucumber flavour.…”

“…Being such a commonly grown and consumed vegetable, research investigating the perception of celery flavour is surprisingly sparse, with only a few sources examining the sensory properties of celery [9][10][11][12][13]. Furthermore, there has been no research conducted that explores the sensory characteristics of celery combined with consumers' perceptions and preferences.…”

“…The authors have previously carried out several experiments, where they identified the aroma profile of various celery genotypes and investigated how factors such as genotype, maturity, geographical location, climate, and agronomy influence the aroma profile and the sensory characteristics using a trained panel [9,12,13]. Combining data from instrumental and sensory analysis with multi-site and multi-year investigations that use the same eight genotypes has led to the discovery of three genotypes that consistently performed regardless of influencing environmental or developmental factors; genotypes 12, 22 and 25.…”

“…In terms of mouthfeel, genotype 22 was consistently scored high for a moist and crunchy petiole and low for stringy mouthfeel, opposing genotype 12. Genotype 12 was ribbed, stringy and bitter, genotypes 22 and 25 remained crunchy, moist with minimal stringiness [12,13].…”