Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)

Author:

Castro-Alves VictorORCID,Kalbina Irina,Nilsen Asgeir,Aronsson Mats,Rosenqvist Eva,Jansen Marcel A.K.,Qian Minjie,Öström Åsa,Hyötyläinen Tuulia,Strid Åke

Funder

Knowledge Foundation

Swedish Research Council Formas

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique;Amanpour;Journal of Food Measurement and Characterization,2017

2. Genetics of amino acid taste and appetite;Bachmanov;Advances in Nutrition,2016

3. Sparse network modeling and metscape-based visualization methods for the analysis of large-scale metabolomics data;Basu;Bioinformatics,2017

4. Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.);Blank;Food Chemistry,1992

5. Constituents of Dill (Anethum graveolens L.) with sensory importance;Brunke;Journal of Essential Oil Research,1991

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