Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation
Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/17/3165 |
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| author | Katalin Gupcsó Zoltán Kókai Melinda Bálint Szilvia Tavaszi-Sárosi Éva Zámboriné Németh |
| author_facet | Katalin Gupcsó Zoltán Kókai Melinda Bálint Szilvia Tavaszi-Sárosi Éva Zámboriné Németh |
| author_sort | Katalin Gupcsó |
| collection | DOAJ |
| description | Poppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021–2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products. |
| first_indexed | 2024-03-10T23:23:42Z |
| format | Article |
| id | doaj.art-69ec236768e5426299db84c82983b726 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:23:42Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-69ec236768e5426299db84c82983b7262023-11-19T08:07:49ZengMDPI AGFoods2304-81582023-08-011217316510.3390/foods12173165Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil UtilisationKatalin Gupcsó0Zoltán Kókai1Melinda Bálint2Szilvia Tavaszi-Sárosi3Éva Zámboriné Németh4Department of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, HungaryDepartment of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, MATE, Villányi Str. 35-43, H-1118 Budapest, HungaryDepartment of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, MATE, Villányi Str. 35-43, H-1118 Budapest, HungaryDepartment of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, HungaryDepartment of Medicinal and Aromatic Plants, Institute of Horticultural Sciences, MATE, Villányi Str. 35-43, H-1118 Budapest, HungaryPoppy is a significant pharmaceutical crop, but the seeds and the cold-pressed oil have a big potential as healthy foods. Breeding has mainly focused on agronomical characteristics and alkaloid content. Here, we compared the sensory values, fatty acid and headspace volatile composition of poppy oils and flours produced from different varieties. Two industrial and four culinary varieties were cultivated in our field in 2021–2022. The sensory test differentiated well among varieties. Typical poppy odour and flavour were stronger both in the oils and the flours of the blue-seed varieties compared to the white-seed ones. For most varieties, the harvest year caused no relevant differences. Linoleic, oleic, and palmitic acids were the main components both in oils and flours. Larger differences were detected in the volatiles (e.g., 2 and 3 methyl-butanal and 3 methyl-butanol γ-n-caprolactone, pentofuran), depending on genotype and year. A higher ratio of saturated fatty acids negatively influenced the flavour and odour characteristics. In the headspace volatiles, these features correlated negatively with 2-pentylfuran and hexanal. The oil content of poppy flour has a positive effect on colour, appearance, tactility and poppy flavour. Our results support a goal-oriented use of poppy genotypes for high-quality dietary products.https://www.mdpi.com/2304-8158/12/17/3165<i>Papaver somniferum</i>poppy oilpoppy flourfatty acidvolatile compoundsensory profile, flavour, odour, SPME headspace |
| spellingShingle | Katalin Gupcsó Zoltán Kókai Melinda Bálint Szilvia Tavaszi-Sárosi Éva Zámboriné Németh Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation Foods <i>Papaver somniferum</i> poppy oil poppy flour fatty acid volatile compound sensory profile, flavour, odour, SPME headspace |
| title | Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation |
| title_full | Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation |
| title_fullStr | Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation |
| title_full_unstemmed | Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation |
| title_short | Studies on Sensory and Phytochemical Characteristics of Poppy (<i>Papaver somniferum</i> L.) Varieties for Their Oil Utilisation |
| title_sort | studies on sensory and phytochemical characteristics of poppy i papaver somniferum i l varieties for their oil utilisation |
| topic | <i>Papaver somniferum</i> poppy oil poppy flour fatty acid volatile compound sensory profile, flavour, odour, SPME headspace |
| url | https://www.mdpi.com/2304-8158/12/17/3165 |
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