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

Lucy Turner,Carol Wagstaff,Frances Gawthrop,Stella Lignou

doi:10.3390/foods10061335

Lucy Turner, Carol Wagstaff + Show 2 more

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https://doi.org/10.3390/foods10061335

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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.

Highlights

Celery is a vegetable that belongs to the Apiaceae family which is grown across the globe and consumed regularly and forms part of the “holy trinity” or “Soffritto” in cooking, used raw in salads or with condiments [1]
Two-way analysis of variance (ANOVA) revealed more significant differences between aroma composition caused by the harvest year compared to the genotype, differences caused by the genotype were still observed
Harvest year showed a stronger influence over the aroma composition of eight celery genotypes compared to genotypes, leading to differences in the aroma profile and, creating sensory differences between two different years

Summary

Introduction

Celery is a vegetable that belongs to the Apiaceae family which is grown across the globe and consumed regularly and forms part of the “holy trinity” or “Soffritto” in cooking, used raw in salads or with condiments [1]. Phthalides, in particular, have been shown to be key contributors to typical celery aroma (3-n-butylphthalide, sedanenolide and (E)- ligustilide and (Z)-ligustilide) and possess odour descriptors such as “celery”, “herbal” and “green” [2,3]. The composition of alcohol, aldehyde and ester compounds have been poorly represented in literature. They are not characteristic compounds to celery odour, their importance should not be neglected as these compounds contribute to green, fresh and woody notes that are important to the overall celery aroma. Wilson [4] identified and quantified 13 alcohols in celery essential oil using gas chromatography including n-hexanol, cis-3-hexene-1-ol and dihydrocarveol. Wilson commented on the pleasant aroma of these compounds and concluded that they are not characteristic compounds of celery, they complete the typical flavour and aroma of celery [4]

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