Characterization of key aroma compounds in microgreens and mature plants of hydroponic fennel (Foeniculum vulgare Mill.).

Autor: Liu J; Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA., Li S; School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA., O'Keefe S; Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA., Hurley K; Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA., Rutto L; College of Agriculture, Virginia State University, Petersburg, VA 23806, USA., Eriksen R; Crop Improvement and Protection Research, USDA Agricultural Research Service, Salinas, CA 93905, USA., Yin Y; Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA. Electronic address: yunyin2@vt.edu.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 2), pp. 115229. Date of Electronic Publication: 2024 Oct 23.
DOI: 10.1016/j.foodres.2024.115229
Abstrakt: Fennel is a popular culinary herb known for its unique flavor. In this study, we identified key aroma-active compounds in fresh fennel (Foeniculum vulgare Mill.) and its microgreens. Fennel was cultivated hydroponically with soilless substrates. Upon harvesting, samples were ground with liquid nitrogen, and headspace solid phase microextraction (SPME) gas chromatography-mass-spectrometry-olfactometry (GC-MS-O) was used for volatile analysis. Thirty-two and 28 key aroma-active compounds were identified in fennel microgreens and mature leaves, respectively. Phenylpropenes, especially (E)-anethole, were the predominant aroma-active compound in all samples (36.3-83.4 %). Quantitation results showed that fennel microgreens contained a significantly higher amount of monoterpenes, showing an 81.4-98.1 % increase when compared to mature fennel. Principal component analysis (PCA) of identified volatiles indicated a distinctive difference in the overall aroma profile between microgreens and mature leaf. The changes in aroma contents over different growth stages revealed the underlying volatile biosynthesis discrepancy. This study provided baseline information for understanding the aroma evolution from microgreen to mature fennel herbs.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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