Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils

• Published in: Journal of agricultural and food chemistry Vol. 69; no. 11; pp. 3439 - 3451
• Main Authors: Luhmer, Katharina, Schulze-Kaysers, Nadine, Feuereisen, Michelle, Wirth, Lukas, Maretzky, Fabian, Wüst, Matthias, Blum, Hanna, Dörr, Elisa, Pude, Ralf
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 24.03.2021
• Subjects: fatty acid composition; Fatty Acids; Food and Beverage Chemistry/Biochemistry; food chemistry; hexanoic acid; limonene; linoleic acid; lipid content; Morphine; odors; Papaver; Papaver somniferum; Plant Oils; Seeds; sensory evaluation; summer; Tocopherols; aroma analysis; mass spectrometry; SPME headspace; sensory profile; Papaver somniferum L
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.0c07183

Low morphine yielding winter (‘Zeno Morphex’) and summer (‘Viola’, ‘Mieszko’, ‘Borowski’) poppy varieties were investigated for their chemical composition and sensory properties. The oil content of the 13 seed samples as well as that of fatty acids, tocopherols, and volatile compounds in the respective oils were determined, and the sensory profiles of the seeds and oils were established. Linoleic acid made up 70.7–75.2% of the fatty acids. High amounts of γ-tocopherol were detected, especially in variety ‘Viola’ (287 ± 34 mg kg–1), while δ-tocopherol was only present in ‘Zeno Morphex’ (3.9 ± 0.6 mg kg–1). The most abundant volatiles were caproic acid (1.4–148 μg g–1), hexanal (0.9–15.2 μg g–1), 1-hexanol (0.3–20.1 μg g–1), limonene (1.3–9.4 μg g–1), and 2-pentylfuran (1.0–7.8 μg g–1). The sensory panel distinguished samples in particular by fatty/oily, rancid, sweet, and green attributes, the green aroma being correlated to three methoxypyrazines only present in summer poppies.