ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
— Volatiles in aqueous extrack of raw, canned, and freeze-dried carrok were isolated and concentrated by an on-column entrainment procedure. Twenty-three compounds were identified by GLC-MS in the raw carrot. Of these, diethyl ether, acetaldehyde, acetone, propanal, methanol, ethanol and β-phellandrene had not been previously reported in raw carrots. Several other compounds were tentatively identified. Acetaldehyde, sabinene, myrcene, and terpinolene wzre considered important character-impact compounds in raw Carrot aroma; however, compound(s) responsible for carrot aroma remain elusive. Differences in volatile composition between canned, freeze-dried and raw carrok were found to be mainly quantitative rather than qualitative. Ethanethiol, dimethyl sulfide and dimethyl substituted styrene compounds formed with canning. Canning resulted in an approximate 50% loss of “higher boiling” compounds; however, it produced an increase in “lower boiling” compounds, particularly methanol, which increased from 0.05–60 ppm. Freeze drying resulted in an approximate 75% loss of total volatile content. Ethanethiol, dimethyl sulfide, acetaldehyde, octanal, 2-decenal and possibly dimethyl substituted styrene compounds are considered important in canned carrot flavor.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04028.x
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