Tailoring sensory properties of plant cell cultures for food use

Abstract

The nutritional value of Rowan (Sorbus aucuparia L.) and Arctic bramble (Rubus arcticus L.) plant cell cultures in terms of protein and dietary fibre contents is very good, ∼ 18-22% and ∼ 28-29% on dry matter basis, respectively. The aim of this study was to evaluate various processing methods and formulation to modulate sensory profiles of these plant cell cultures for food purposes. For fresh unprocessed plant cell cultures, treatment with sugar or sugar in combination with citric acid significantly improved the mouthfeel and flavour. The sugar and sugar + citric acid treated plant cell culture samples were perceived more moist, softer, less sandy and they had a less coarse mouthfeel when compared to untreated plant cell cultures. Freeze-drying produced sweet, intense, berry-like flavour and resulted in most promising sensory attributes for the studied plant cell cultures. When freeze-dried Rowan plant cell culture was further processed, the most balanced sweetness/sourness ratio was reached by using 9.5 % (w/w) sucrose and 0.1 % (w/w) citric acid or 4.8 % w/w fructose and 0.1 % w/w citric acid. We conclude that formulation and processing can greatly improve the performance of plant cell cultures for food use.

Keywords: Arctic bramble; Flavour; Food; Formulation; Freeze-drying; Plant cell culture; Rowan; Sensory evaluation; Texture.