Improvement of aroma in transgenic potato as a consequence of impairing tuber browning

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Sensory analysis studies are critical in the development of quality enhanced crops, and may be an important component in the public acceptance of genetically modified foods. It has recently been established that odor preferences are shared between humans and mice, suggesting that odor exploration be...

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Autores principales:	Llorente, B., Rodríguez, V., Alonso, G.D., Torres, H.N., Flawiá, M.M., Bravo-Almonacid, F.F.
Formato:	Artículo publishedVersion
Publicado:	2010
Materias:	adult animal experiment aroma article controlled study exploratory behavior female food preference food quality human human experiment mouse nonhuman normal human olfactory discrimination open field test plant browning potato shelf life smelling transgenic crop analysis of variance animal Bagg albino mouse chemistry color food analysis genetics metabolism odor oxidation reduction reaction physiology plant tuber transgenic plant Animalia Mus Solanum tuberosum catechol oxidase Analysis of Variance Animals Catechol Oxidase Color Exploratory Behavior Female Food Analysis Food Preferences Humans Mice Mice, Inbred BALB C Odors Olfactory Perception Oxidation-Reduction Plant Tubers Plants, Genetically Modified Smell
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19326203_v5_n11_p_Llorente http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=artiaex&d=paper_19326203_v5_n11_p_Llorente_oai
Aporte de:	Repositorio Digital de la Universidad de Buenos Aires (UBA) de Universidad de Buenos Aires

id	I28-R145-paper_19326203_v5_n11_p_Llorente_oai
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spelling	I28-R145-paper_19326203_v5_n11_p_Llorente_oai2020-10-19 Llorente, B. Rodríguez, V. Alonso, G.D. Torres, H.N. Flawiá, M.M. Bravo-Almonacid, F.F. 2010 Sensory analysis studies are critical in the development of quality enhanced crops, and may be an important component in the public acceptance of genetically modified foods. It has recently been established that odor preferences are shared between humans and mice, suggesting that odor exploration behavior in mice may be used to predict the effect of odors in humans. We have previously found that mice fed diets supplemented with engineered nonbrowning potatoes (-PPO) consumed more potato than mice fed diets supplemented with wild-type potatoes (WT). This prompted us to explore a possible role of potato odor in mice preference for nonbrowning potatoes. Taking advantage of two well established neuroscience paradigms, the ''open field test'' and the ''nose-poking preference test'', we performed experiments where mice exploration behavior was monitored in preference assays on the basis of olfaction alone. No obvious preference was observed towards -PPO or WT lines when fresh potato samples were tested. However, when oxidized samples were tested, mice consistently investigated -PPO potatoes more times and for longer periods than WT potatoes. Congruently, humans discriminated WT from -PPO samples with a considerably better performance when oxidized samples were tested than when fresh samples were tested in blind olfactory experiments. Notably, even though participants ranked all samples with an intermediate level of pleasantness, there was a general consensus that the -PPO samples had a more intense odor and also evoked the sense-impression of a familiar vegetable more often than the WT samples. Taken together, these findings suggest that our previous observations might be influenced, at least in part, by differential odors that are accentuated among the lines once oxidative deterioration takes place. Additionally, our results suggest that nonbrowning potatoes, in addition to their extended shelf life, maintain their odor quality for longer periods of time than WT potatoes. To our knowledge this is the first report on the use of an animal model applied to the sensory analysis of a transgenic crop. © 2010 Llorente et al. Fil:Llorente, B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alonso, G.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Torres, H.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Flawiá, M.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. application/pdf http://hdl.handle.net/20.500.12110/paper_19326203_v5_n11_p_Llorente info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar PLoS ONE 2010;5(11) adult animal experiment aroma article controlled study exploratory behavior female food preference food quality human human experiment mouse nonhuman normal human olfactory discrimination open field test plant browning potato shelf life smelling transgenic crop analysis of variance animal Bagg albino mouse chemistry color food analysis food preference genetics metabolism odor oxidation reduction reaction physiology plant tuber potato smelling transgenic plant Animalia Mus Solanum tuberosum catechol oxidase Analysis of Variance Animals Catechol Oxidase Color Exploratory Behavior Female Food Analysis Food Preferences Humans Mice Mice, Inbred BALB C Odors Olfactory Perception Oxidation-Reduction Plant Tubers Plants, Genetically Modified Smell Solanum tuberosum Improvement of aroma in transgenic potato as a consequence of impairing tuber browning info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=artiaex&d=paper_19326203_v5_n11_p_Llorente_oai
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-145
collection	Repositorio Digital de la Universidad de Buenos Aires (UBA)
topic	adult animal experiment aroma article controlled study exploratory behavior female food preference food quality human human experiment mouse nonhuman normal human olfactory discrimination open field test plant browning potato shelf life smelling transgenic crop analysis of variance animal Bagg albino mouse chemistry color food analysis food preference genetics metabolism odor oxidation reduction reaction physiology plant tuber potato smelling transgenic plant Animalia Mus Solanum tuberosum catechol oxidase Analysis of Variance Animals Catechol Oxidase Color Exploratory Behavior Female Food Analysis Food Preferences Humans Mice Mice, Inbred BALB C Odors Olfactory Perception Oxidation-Reduction Plant Tubers Plants, Genetically Modified Smell Solanum tuberosum
spellingShingle	adult animal experiment aroma article controlled study exploratory behavior female food preference food quality human human experiment mouse nonhuman normal human olfactory discrimination open field test plant browning potato shelf life smelling transgenic crop analysis of variance animal Bagg albino mouse chemistry color food analysis food preference genetics metabolism odor oxidation reduction reaction physiology plant tuber potato smelling transgenic plant Animalia Mus Solanum tuberosum catechol oxidase Analysis of Variance Animals Catechol Oxidase Color Exploratory Behavior Female Food Analysis Food Preferences Humans Mice Mice, Inbred BALB C Odors Olfactory Perception Oxidation-Reduction Plant Tubers Plants, Genetically Modified Smell Solanum tuberosum Llorente, B. Rodríguez, V. Alonso, G.D. Torres, H.N. Flawiá, M.M. Bravo-Almonacid, F.F. Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
topic_facet	adult animal experiment aroma article controlled study exploratory behavior female food preference food quality human human experiment mouse nonhuman normal human olfactory discrimination open field test plant browning potato shelf life smelling transgenic crop analysis of variance animal Bagg albino mouse chemistry color food analysis food preference genetics metabolism odor oxidation reduction reaction physiology plant tuber potato smelling transgenic plant Animalia Mus Solanum tuberosum catechol oxidase Analysis of Variance Animals Catechol Oxidase Color Exploratory Behavior Female Food Analysis Food Preferences Humans Mice Mice, Inbred BALB C Odors Olfactory Perception Oxidation-Reduction Plant Tubers Plants, Genetically Modified Smell Solanum tuberosum
description	Sensory analysis studies are critical in the development of quality enhanced crops, and may be an important component in the public acceptance of genetically modified foods. It has recently been established that odor preferences are shared between humans and mice, suggesting that odor exploration behavior in mice may be used to predict the effect of odors in humans. We have previously found that mice fed diets supplemented with engineered nonbrowning potatoes (-PPO) consumed more potato than mice fed diets supplemented with wild-type potatoes (WT). This prompted us to explore a possible role of potato odor in mice preference for nonbrowning potatoes. Taking advantage of two well established neuroscience paradigms, the ''open field test'' and the ''nose-poking preference test'', we performed experiments where mice exploration behavior was monitored in preference assays on the basis of olfaction alone. No obvious preference was observed towards -PPO or WT lines when fresh potato samples were tested. However, when oxidized samples were tested, mice consistently investigated -PPO potatoes more times and for longer periods than WT potatoes. Congruently, humans discriminated WT from -PPO samples with a considerably better performance when oxidized samples were tested than when fresh samples were tested in blind olfactory experiments. Notably, even though participants ranked all samples with an intermediate level of pleasantness, there was a general consensus that the -PPO samples had a more intense odor and also evoked the sense-impression of a familiar vegetable more often than the WT samples. Taken together, these findings suggest that our previous observations might be influenced, at least in part, by differential odors that are accentuated among the lines once oxidative deterioration takes place. Additionally, our results suggest that nonbrowning potatoes, in addition to their extended shelf life, maintain their odor quality for longer periods of time than WT potatoes. To our knowledge this is the first report on the use of an animal model applied to the sensory analysis of a transgenic crop. © 2010 Llorente et al.
format	Artículo Artículo publishedVersion
author	Llorente, B. Rodríguez, V. Alonso, G.D. Torres, H.N. Flawiá, M.M. Bravo-Almonacid, F.F.
author_facet	Llorente, B. Rodríguez, V. Alonso, G.D. Torres, H.N. Flawiá, M.M. Bravo-Almonacid, F.F.
author_sort	Llorente, B.
title	Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
title_short	Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
title_full	Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
title_fullStr	Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
title_full_unstemmed	Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
title_sort	improvement of aroma in transgenic potato as a consequence of impairing tuber browning
publishDate	2010
url	http://hdl.handle.net/20.500.12110/paper_19326203_v5_n11_p_Llorente http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=artiaex&d=paper_19326203_v5_n11_p_Llorente_oai
work_keys_str_mv	AT llorenteb improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning AT rodriguezv improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning AT alonsogd improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning AT torreshn improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning AT flawiamm improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning AT bravoalmonacidff improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning
_version_	1766026805273165824

Improvement of aroma in transgenic potato as a consequence of impairing tuber browning

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