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Crichton-Fock, Anders P. F., Filosofie DoktorORCID iD iconorcid.org/0000-0003-3762-483X
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Publications (3 of 3) Show all publications
Seeburger, P., Herdenstam, A. P. F., Kurtser, P., Arunachalam, A., Castro Alves, V., Hyötyläinen, T. & Andreasson, H. (2023). Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality. Food Chemistry, 404(Part A), Article ID 134545.
Open this publication in new window or tab >>Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality
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2023 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 404, no Part A, article id 134545Article in journal (Refereed) Published
Abstract [en]

There is an increasing interest in the use of automation in plant production settings. Here, we employed a robotic platform to induce controlled mechanical stimuli (CMS) aiming to improve basil quality. Semi-targeted UHPLC-qToF-MS analysis of organic acids, amino acids, phenolic acids, and phenylpropanoids revealed changes in basil secondary metabolism under CMS, which appear to be associated with changes in taste, as revealed by different means of sensory evaluation (overall liking, check-all-that-apply, and just-about-right analysis). Further network analysis combining metabolomics and sensory data revealed novel links between plant metabolism and sensory quality. Amino acids and organic acids including maleic acid were negatively associated with basil quality, while increased levels of secondary metabolites, particularly linalool glucoside, were associated with improved basil taste. In summary, by combining metabolomics and sensory analysis we reveal the potential of automated CMS on crop production, while also providing new associations between plant metabolism and sensory quality.

Place, publisher, year, edition, pages
Elsevier, 2023
Keywords
Agricultural robotics, Linalool glucoside, Network analysis, Plant metabolomics, Sensomics, Sensory analysis
National Category
Robotics
Identifiers
urn:nbn:se:umu:diva-200354 (URN)10.1016/j.foodchem.2022.134545 (DOI)000873921900006 ()36252376 (PubMedID)2-s2.0-85139833699 (Scopus ID)
Available from: 2022-10-18 Created: 2022-10-18 Last updated: 2022-12-22Bibliographically approved
Herdenstam, A. P. F., Kurtser, P., Swahn, J. & Arunachalam, A. (2022). Nature versus machine: a pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress. International Journal of Gastronomy and Food Science, 29, Article ID 100578.
Open this publication in new window or tab >>Nature versus machine: a pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress
2022 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 29, article id 100578Article in journal (Refereed) Published
Abstract [en]

In this paper we present a multidisciplinary approach combining technical practices with sensory data to optimize cultivation practices for production of plants using sensory evaluation and further the how it affects nutritional content. We apply sensory evaluation of plants under mechanical stress, in this case robot cultivated basil. Plant stress is a research field studying plants' reactions to suboptimal conditions leading to effects on growth, crop yield, and resilience to harsh environmental conditions. Some of the effects induced by mechanical stress have been shown to be beneficial, both in futuristic commercial growing paradigms (e.g., vertical farming), as well as in altering the plant's nutritional content. This pilot study uses established sensory methods such as Liking, Just-About-Right (JAR) and Check-All-That-Apply (CATA) to study the sensory effect of mechanical stress on cropped basil induced by a specially developed robotic platform. Three different kinds of cropped basil were evaluated: (a) mechanically stressed-robot cultivated, (b) non-stressed -robot cultivated from the same cropping bed (reference); and (c) a commercially organic produced basil. We investigated liking, critical attributes, sensory profile, and the use of a semi-trained culinary panel to make any presumptions on consumer acceptance. The semi-trained panel consisted of 24 culinary students with experience of daily judging sensory aspects of specific food products and cultivated crops. The underlying goal is to assess potential market aspects related to novel mechanical cultivation systems. Results shows that basil cropped in a controlled robot cultivated platform resulted in significantly better liking compared to commercially organic produced basil. Results also showed that mechanical stress had not negatively affected the sensory aspects, suggesting that eventual health benefits eating stressed plants do not come at the expense of the sensory experience.

Place, publisher, year, edition, pages
Elsevier, 2022
Keywords
Robot-cultivation, Mechanical stress, Morphology, Liking, Just-about-right (JAR), Check-all-that-apply (CATA)
National Category
Social Sciences Interdisciplinary Computer Vision and Robotics (Autonomous Systems)
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:umu:diva-198795 (URN)10.1016/j.ijgfs.2022.100578 (DOI)
Available from: 2022-08-24 Created: 2022-08-24 Last updated: 2022-08-25Bibliographically approved
Herdenstam, A. P. F., Kurtser, P., Swahn, J., Arunachalam, A. & Edberg, K.-M. (2022). Nature versus machine: Sensory evaluation of robot-cultivated basil affected by mechanically induced stress. In: : . Paper presented at EUROSENSE 2022: A Sense of Earth. 10th European Conference on Sensory and Consumer Research, Turku, Finland, September 13-16, 2022. Elsevier, Article ID P2.121.
Open this publication in new window or tab >>Nature versus machine: Sensory evaluation of robot-cultivated basil affected by mechanically induced stress
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2022 (English)Conference paper, Poster (with or without abstract) (Other academic)
Place, publisher, year, edition, pages
Elsevier, 2022
National Category
Social Sciences Interdisciplinary Biological Systematics Robotics
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:umu:diva-200355 (URN)
Conference
EUROSENSE 2022: A Sense of Earth. 10th European Conference on Sensory and Consumer Research, Turku, Finland, September 13-16, 2022
Available from: 2022-10-18 Created: 2022-10-18 Last updated: 2022-10-19Bibliographically approved
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ORCID iD: ORCID iD iconorcid.org/0000-0003-3762-483X

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