Method for the static headspace analysis of carrot volatiles

C. Alasalvar*, J. M. Grigor, P. C. Quantick

*Corresponding author for this work

Research output: Contribution to journalArticle

52 Citations (Scopus)

Abstract

A static headspace analysis/gas chromatography/mass spectrometry (SHA/GC/MS) method was developed to analyse the volatile composition of raw (seven different varieties), stored and cooked carrot samples. A total of 35 different volatile compounds were identified in carrots. Of these, trans-ocimene, 2,5-dimethyl styrene, camphor, borneol, α-santalene, α-selinene, γ-elemene and α-zingiberene in raw carrots and propanol in stored carrots were identified for the first time. Major volatile compounds identified in raw carrots were α-pinene, sabinene, myrcene, limonene, γ-terpinene, terpinolene, β-caryophyllene and γ-bisabolene. Mono-and sesquiterpenes accounted for about 97% of the total volatiles identified. Sizeable varietal differences (p<0.01) were observed. Carrot volatiles did not change appreciably during the 28day storage period at 5, 25 and 35°C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5% loss in total volatiles after cooking times of 10, 20 and 30min, respectively.

Original languageEnglish
Pages (from-to)391-397
Number of pages7
JournalFood Chemistry
Volume65
Issue number3
DOIs
Publication statusPublished - 1 May 1999
Externally publishedYes

Fingerprint

1-Propanol
Daucus carota
Static analysis
headspace analysis
carrots
Cooking
1-propanol
Camphor
Styrene
Sesquiterpenes
Gas chromatography
Mass spectrometry
volatile compounds
methodology
cooking
ocimene
terpinolene
styrene
borneol
sabinene

Cite this

Alasalvar, C. ; Grigor, J. M. ; Quantick, P. C. / Method for the static headspace analysis of carrot volatiles. In: Food Chemistry. 1999 ; Vol. 65, No. 3. pp. 391-397.
@article{2630e130bfe348f48ab9ee225947bf27,
title = "Method for the static headspace analysis of carrot volatiles",
abstract = "A static headspace analysis/gas chromatography/mass spectrometry (SHA/GC/MS) method was developed to analyse the volatile composition of raw (seven different varieties), stored and cooked carrot samples. A total of 35 different volatile compounds were identified in carrots. Of these, trans-ocimene, 2,5-dimethyl styrene, camphor, borneol, α-santalene, α-selinene, γ-elemene and α-zingiberene in raw carrots and propanol in stored carrots were identified for the first time. Major volatile compounds identified in raw carrots were α-pinene, sabinene, myrcene, limonene, γ-terpinene, terpinolene, β-caryophyllene and γ-bisabolene. Mono-and sesquiterpenes accounted for about 97{\%} of the total volatiles identified. Sizeable varietal differences (p<0.01) were observed. Carrot volatiles did not change appreciably during the 28day storage period at 5, 25 and 35°C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5{\%} loss in total volatiles after cooking times of 10, 20 and 30min, respectively.",
author = "C. Alasalvar and Grigor, {J. M.} and Quantick, {P. C.}",
year = "1999",
month = "5",
day = "1",
doi = "10.1016/S0308-8146(98)00202-7",
language = "English",
volume = "65",
pages = "391--397",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI LTD",
number = "3",

}

Method for the static headspace analysis of carrot volatiles. / Alasalvar, C.; Grigor, J. M.; Quantick, P. C.

In: Food Chemistry, Vol. 65, No. 3, 01.05.1999, p. 391-397.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Method for the static headspace analysis of carrot volatiles

AU - Alasalvar, C.

AU - Grigor, J. M.

AU - Quantick, P. C.

PY - 1999/5/1

Y1 - 1999/5/1

N2 - A static headspace analysis/gas chromatography/mass spectrometry (SHA/GC/MS) method was developed to analyse the volatile composition of raw (seven different varieties), stored and cooked carrot samples. A total of 35 different volatile compounds were identified in carrots. Of these, trans-ocimene, 2,5-dimethyl styrene, camphor, borneol, α-santalene, α-selinene, γ-elemene and α-zingiberene in raw carrots and propanol in stored carrots were identified for the first time. Major volatile compounds identified in raw carrots were α-pinene, sabinene, myrcene, limonene, γ-terpinene, terpinolene, β-caryophyllene and γ-bisabolene. Mono-and sesquiterpenes accounted for about 97% of the total volatiles identified. Sizeable varietal differences (p<0.01) were observed. Carrot volatiles did not change appreciably during the 28day storage period at 5, 25 and 35°C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5% loss in total volatiles after cooking times of 10, 20 and 30min, respectively.

AB - A static headspace analysis/gas chromatography/mass spectrometry (SHA/GC/MS) method was developed to analyse the volatile composition of raw (seven different varieties), stored and cooked carrot samples. A total of 35 different volatile compounds were identified in carrots. Of these, trans-ocimene, 2,5-dimethyl styrene, camphor, borneol, α-santalene, α-selinene, γ-elemene and α-zingiberene in raw carrots and propanol in stored carrots were identified for the first time. Major volatile compounds identified in raw carrots were α-pinene, sabinene, myrcene, limonene, γ-terpinene, terpinolene, β-caryophyllene and γ-bisabolene. Mono-and sesquiterpenes accounted for about 97% of the total volatiles identified. Sizeable varietal differences (p<0.01) were observed. Carrot volatiles did not change appreciably during the 28day storage period at 5, 25 and 35°C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5% loss in total volatiles after cooking times of 10, 20 and 30min, respectively.

U2 - 10.1016/S0308-8146(98)00202-7

DO - 10.1016/S0308-8146(98)00202-7

M3 - Article

AN - SCOPUS:0032991646

VL - 65

SP - 391

EP - 397

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -