Consumers acceptance and volatile profile of wall rocket (Diplotaxis erucoides).


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
06 2020
Historique:
received: 08 11 2019
revised: 13 01 2020
accepted: 15 01 2020
entrez: 26 4 2020
pubmed: 26 4 2020
medline: 23 3 2021
Statut: ppublish

Résumé

Wall rocket (Diplotaxis erucoides) is a wild edible herb traditionally consumed in the Mediterranean regions with a characteristic, pungent flavour. However, little is known about its acceptance as a potential new crop. In the present study, an hedonic test with 98 volunteers was performed in order to evaluate the potential of wall rocket as a new crop. Three products were tested corresponding to microgreens, seedlings and baby-leaves. The volatile constituents were also studied due to their probable influence on acceptance, and compared to Dijon's mustard and wasabi. The degree of acceptance was mainly related to taste and pungency. Microgreens were well accepted, whereas seedlings and baby-leaves were mainly appreciated by individuals that enjoy pungent tastes. The purchase intent was also highly related to the acceptance of taste and pungency. The volatiles profile revealed that wall rocket was rich in allyl isothiocyanate, like mustard and wasabi. This compound may be greatly responsible of the relationship between the acceptance of mustard, wasabi and wall rocket. Microgreens displayed the highest levels of isothiocyanates, although the quantity of product tested by panellists did not probably allow the appreciation of such compounds. In baby-leaves, a significant decrease in isothiocyanates GC area and relative abundances was observed. These results suggest that wall rocket microgreens would be accepted by a significant proportion of the general public since pungency is lowly perceived in the product, despite its high levels of isothiocyanates. By contrast, baby-leaves may become a crop for a cohort of consumers that enjoy pungent flavours.

Identifiants

pubmed: 32331664
pii: S0963-9969(20)30033-8
doi: 10.1016/j.foodres.2020.109008
pii:
doi:

Substances chimiques

Flavoring Agents 0
Isothiocyanates 0
Plant Extracts 0
Volatile Organic Compounds 0
isothiocyanic acid 3129-90-6
allyl isothiocyanate BN34FX42G3

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

109008

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declared that there is no conflict of interest.

Auteurs

Carla Guijarro-Real (C)

Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: carguire@etsia.upv.es.

Jaime Prohens (J)

Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: jprohens@btc.upv.es.

Adrián Rodríguez-Burruezo (A)

Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: adrodbur@upvnet.upv.es.

Ana Fita (A)

Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: anfifer@btc.upv.es.

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Classifications MeSH