publication . Article . 2015

Identification of volatile organic compounds (VOCs) in different colour carrot (Daucus carota L.) cultivars using static headspace/gas chromatography/mass spectrometry

Halit Yetisir; Zehra Güler; Fatih Karaca;
Open Access
  • Published: 28 Feb 2015 Journal: Cogent Food & Agriculture, volume 1 (eissn: 2331-1932, Copyright policy)
  • Publisher: Informa UK Limited
  • Country: Turkey
Volatile organic compounds (VOCs) as well as sugar and acid contents affect carrot flavour. This study compared VOCs in 11 carrot cultivars. Gas chromatography/mass spectrometry using static headspace technique was applied to analyse the VOCs. The number of VOCs per sample ranged from 17 to 31. The primarily VOCs identified in raw carrots with the exception of “Yellow Stone” were terpenes, ranging from 65 to 95%. The monoterpenes with values ranging from 31 to 89% were higher than those (from 2 to 15%) of sesquiterpenes. Monoterpene α-terpinolene (with ranging from 23 to 63%) and (-)-α-pinene (26%), and alcohol ethanol (35%) was the main VOC in extracts from the...
free text keywords: carrot, volatile compounds, static headspace, terpenes, Agriculture, S, Food processing and manufacture, TP368-456, Gas chromatography, Mass spectrometry, Chemistry, Terpene, Sugar, Chromatography, Cultivar, Monoterpene, Flavour, Daucus carota, biology.organism_classification, biology
Related Organizations
Agricultural and Food Sciences
Rural Digital Europe
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