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

Abstract

Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is determined by variables including cultivar, season, geographical location and agronomic practices. This study investigated the volatile and sensory profile of eight celery genotypes grown over two years (2018 and 2020) in the same location in the UK. Solid-phase-micro-extraction followed by gas chromatography-mass spectrometry were used to determine the volatile compounds present in these genotypes and sensory evaluation using a trained panel to assess the sensory profile of fresh celery. Significant differences (p < 0.05) in the volatile composition and sensory profile were observed and influenced by both genotype and harvest year. Two genotypes exhibited similar aroma composition and sensory profile between the years. Celery samples harvested in 2018, which possessed air temperatures that were considerably warmer than in 2020, exhibited higher proportions of sesquiterpenes and phthalides and we hypothesise that the higher proportions were generated as a response to heat stress. Studying the relationship between the genotype and the environment will provide clear information to guide growers in how to consistently produce a higher quality crop.

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

“…Although offering a solution to meet the demand, utilising seasons in Spain means growing in arid and semi-arid conditions, requiring different agronomy compared to that needed for the UK’s growing environment, and thus creating inconsistencies within the aroma quality of the celery produce available. While not thoroughly understood within celery, the influence of abiotic and biotic factors upon the aroma of crops in general has been investigated by others, and differences have been observed [ 7 , 10 , 11 , 12 , 13 ]. Exposure to different stresses such as temperature, relative humidity, soil and water compositions have been shown to influence the production of primary and secondary metabolites, ultimately leading to variation within the volatile composition [ 7 , 10 ].…”

“…While not thoroughly understood within celery, the influence of abiotic and biotic factors upon the aroma of crops in general has been investigated by others, and differences have been observed [ 7 , 10 , 11 , 12 , 13 ]. Exposure to different stresses such as temperature, relative humidity, soil and water compositions have been shown to influence the production of primary and secondary metabolites, ultimately leading to variation within the volatile composition [ 7 , 10 ]. Previously, Turner, Lignou, Gawthrop and Wagstaff [ 10 ] observed significant differences in the volatile composition and sensory profile of eight celery genotypes grown in the same geographical location in 2018 and 2020.…”

“…Exposure to different stresses such as temperature, relative humidity, soil and water compositions have been shown to influence the production of primary and secondary metabolites, ultimately leading to variation within the volatile composition [ 7 , 10 ]. Previously, Turner, Lignou, Gawthrop and Wagstaff [ 10 ] observed significant differences in the volatile composition and sensory profile of eight celery genotypes grown in the same geographical location in 2018 and 2020. Despite the genotypes displaying significant interactions, it was the differences in environment over the two seasons that had a stronger influence over the volatile composition of celery.…”

Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

“…For this purpose, a response surface methodology is proposed as a novel strategy for optimization of the most relevant HS-SPME operating factors with a reduced number of experimental runs, which has not been previously reported for celery samples [8,9,15,16]. Up to now, the identification and quantification of the main volatile compounds of different celery cultivars and parts of the plants, such as leaves [8,9] and the stalk [17], have been reported in the literature. However, none of these studies have applied optimization of the extraction of the HS-SPME procedure by using the experimental design methodology.…”

“…Recently, the celery plant has been exploited as a natural food preservative due to its antioxidant properties [3]. In particular, the secondary metabolites of phenolic acids and flavonoids have been pointed out due to their strong antioxidant properties [17]. Several studies underlined the in vitro antioxidant activity of different celery cultivars [18][19][20][21] and parts of the plant, such as the root [5,19], leaves and petioles [4].…”