Browsing by Author "Nykänen, Venla"

Herbs are valued for culinary and health purposes and their metabolism and chemical composition can be influenced with LED lighting. This Master’s Thesis aimed to study how different spectra (green, blue, and white light) affect the sensory properties of hydroponically grown dill (Anethum graveolens L.) and coriander (Coriandrum sativum). The hypothesis was that green light produces more soapy and musty flavours in coriander, whereas blue light produces more citrus and typical coriander-like flavours. For dill the hypothesis was that blue and green light treatments produce stronger flavours compared to white light. A generic descriptive analysis method was chosen, and trained panels created sensory profiles for three light treatment and one commercial coriander and dill samples. Intensities of smell, taste and flavour attributes were evaluated using a line scale (0 = not at all to 10 = extremely) in three replicates. Study was conducted during the COVID-19 pandemic in the sensory laboratory conditions (ISO 8589). One-way ANOVA showed that light treatments had only slight impact on the sensory profiles of coriander and dill. In coriander blue light produced significantly lower lemon odour intensity compared to green light treatment. In dill total odour intensity was significantly lower in blue light sample compared to white light and commercial samples. Otherwise, one-way ANOVA did not show significant differences between samples. However, principal component analysis (PCA) implied that samples differed. Two-way ANOVA results showed that neither panel worked uniformly and deviation among intensity scores was observed. Herb samples proved to be rather difficult to evaluate and more extensive training could have improved panel’s performance. In future consumer study could be performed to study if spectrum affects the hedonic response to these herbs.