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

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, Briardo Ernesto, Alonso, Guillermo Daniel, Torres, Héctor Norberto, Flawiá, Mirtha María
Publicado: 2010
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Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19326203_v5_n11_p_Llorente
http://hdl.handle.net/20.500.12110/paper_19326203_v5_n11_p_Llorente
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spelling paper:paper_19326203_v5_n11_p_Llorente2023-06-08T16:30:53Z Improvement of aroma in transgenic potato as a consequence of impairing tuber browning Llorente, Briardo Ernesto Alonso, Guillermo Daniel Torres, Héctor Norberto Flawiá, Mirtha María 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 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. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19326203_v5_n11_p_Llorente http://hdl.handle.net/20.500.12110/paper_19326203_v5_n11_p_Llorente
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (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, Briardo Ernesto
Alonso, Guillermo Daniel
Torres, Héctor Norberto
Flawiá, Mirtha María
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.
author Llorente, Briardo Ernesto
Alonso, Guillermo Daniel
Torres, Héctor Norberto
Flawiá, Mirtha María
author_facet Llorente, Briardo Ernesto
Alonso, Guillermo Daniel
Torres, Héctor Norberto
Flawiá, Mirtha María
author_sort Llorente, Briardo Ernesto
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 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19326203_v5_n11_p_Llorente
http://hdl.handle.net/20.500.12110/paper_19326203_v5_n11_p_Llorente
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AT alonsoguillermodaniel improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning
AT torreshectornorberto improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning
AT flawiamirthamaria improvementofaromaintransgenicpotatoasaconsequenceofimpairingtuberbrowning
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