Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage

J Agric Food Chem. 2003 Aug 27;51(18):5400-7. doi: 10.1021/jf030212q.

Abstract

Carrots (Daucus carota L.) of cv. Bolero and cv. Carlo were processed into shreds and stored for up to 4 months at -24 degrees C (frozen storage), or the roots were stored for up to 4 months at 1 degrees C (refrigerated storage) followed by processing into shreds. Volatiles from the carrot shreds were collected by dynamic headspace technique and analyzed by GC-FID, GC-MS, GC-MS/MS, and GC-O to determine the volatile composition and aroma active components of carrots stored under different temperature conditions. A total of 52 compounds were quantified, of which mono- and sesquiterpenes accounted for approximately 99% of the total volatile mass. Major volatile compounds were (-)-alpha-pinene, beta-myrcene, (-)-limonene, (+)-limonene, (+)-sabinene, gamma-terpinene, p-cymene, terpinolene, beta-caryophyllene, alpha-humulene, and (E)- and (Z)-gamma-bisabolene. A considerable increase in the concentration of mono- and sesquiterpenes was observed during refrigerated storage, whereas the concentration of terpenoids was around the same level during frozen storage. GC-O revealed that the major volatiles together with (+)-alpha-pinene, (-)-beta-pinene, (+)-beta-pinene, 6-methyl-5-hepten-2-one, (-)-beta-bisabolene, beta-ionone, and myristicin had an odor sensation, which included notes of "carrot top", "terpene-like", "green", "earthy", "fruity", "citrus-like", "spicy", "woody", and "sweet".

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chromatography, Gas
  • Cold Temperature*
  • Daucus carota / chemistry*
  • Food Preservation*
  • Freezing*
  • Gas Chromatography-Mass Spectrometry
  • Humans
  • Odorants / analysis
  • Plant Roots / chemistry
  • Smell
  • Terpenes / analysis*
  • Time Factors
  • Volatilization

Substances

  • Terpenes