The consumption of asparagus is constantly increasing, and it can be assumed that the characteristic aroma, which develops during cooking of the vegetable is a major driver of consumer liking. The variety clearly influences the aroma quality, but although first studies were already performed on the pattern of volatiles, in particular, of cooked asparagus, data on the key odorants contributing to the aroma of the vegetable are rather scarce. Furthermore, no systematic study on raw asparagus is yet available in order to draw conclusions on the generation of aroma compounds from precursors during cooking. By application of the molecular sensory science concept it was found that dimethylsulfide (DMS) showed by far the highest odor activity value in cooked asparagus followed by, amongst others, 2-sec. butyl-3-methoxypyrazine, 1-octen-3-one, 2,3-butandione, 3-(methylthio)propanal and 2-acetyl-1-pyrroline. An aroma recombinate consisting of the 20 most odor-active compounds was judged to be similar to the aroma of cooked asparagus, but, after the addition of a newly identified sulfur compound with an intense garlic like odor, the overall aroma profile obtained was very close to that of the vegetable. The structural identification of the new compound will be reported. A comparison with the aroma compounds of raw asparagus indicated that, in particular dimethylsulfide (DMS), 2-acetyl-1-pyroline, 3-(methylthio)propanal, 2-acetyl-tetrahydropyridine and (E,E)-2,4-decadienal were remarkable higher after cooking. On the basis of quantitative data on the precursor amino acid S-methylmethionine in different parts of the vegetable, its role in DMS formation in white as well as in green asparagus was elucidated.

Characterization of key aroma compounds in raw and cooked asparagus by the sensomics approach: Insights into aroma formation during processing

244th National Meeting (2012)

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