Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 19, Pages 10651-10656Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf202120d
Keywords
sensory evaluation; volatiles; GC-MS; SPME; resistance marker
Funding
- German Federal Office for Agriculture and Food, Ministry for Food, Agriculture and Consumer Protection [28-1-41.024-06]
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Sixteen different genotypes of parsley, including two cultivars, six populations, and eight inbred lines, were investigated regarding their sensory characteristics in relation to the volatile patterns and resistance to Septoria petroselini. The sensory quality was determined by a combination of profile analysis and preference test, whereas the volatile patterns were analyzed by headspace-SPME-GC of leaf homogenates with subsequent nontargeted data processing to prevent a possible overlooking of volatile compounds. The more resistant genotypes are characterized by several negative sensory characteristics such as bitter, grassy, herbaceous, pungent, chemical, and harsh. In contrast, the contents of some volatile compounds correlate highly and significantly either with resistance (e.g., hexanal and alpha-copaene) or with susceptibility (e.g., p-menthenol). Some of these compounds with very strong correlation to resistance are still unidentified and are presumed to act as resistance markers.
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