Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

Abstract

Carrots, like most other vegetables, are classified into fresh or processing varieties in the food industry. To describe differences in volatile profiles and identify important volatiles among the carrot varieties of each type, gas chromatography-mass spectrometry (GC-MS) was used to determine the composition of individual volatiles in 12 carrot varieties, including 7 Kuroda (fresh) and 5 Flakee (processing) types. Fifty-four volatiles were identified and quantified. β-Myrcene, terpinolene, sabinene and 1,3,8-p-menthatriene were detected as odor-active volatiles by GC-olfactometry. PCA distinguished Kuroda from Flakee by PC1. β-Myrcene and sabinene also had high PCA loading values, and were shown to play an important role in the characteristics of Flakee. On the other hand, thymol methyl ether and caryophyllenes, especially caryophyllene oxide, were representative volatiles in Kuroda. Thus, these volatiles might be useful as novel molecular markers in the development of new, high-quality carrots.

Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks

“…Also, in the fermented carrot juices, a significant quantitative reduction of the initially present terpenic molecules was observed, mainly due to microbial detoxification of molecules such as terpinolene, limonene, and myristicin. These data are in agreement with the decrease of terpenic molecules in carrot juice observed by other authors during the fermentation process and the refrigerated storage (Fukuda et al, 2013). In addition, myristicin and elemicin are reported as anti-nutritional compounds potentially cause of toxicological symptoms (Dolan et al, 2010).…”

“…The fermentation of carrot juice by the L. lactis strains increased the presence of aldehydes, ketones, alcohols and acids reported with a positive impact on the product flavor (Fukuda et al, 2013). In particular, the characteristics neo-formed molecules during the fermentation process were 3-methyl butanal, acetoin, diacetyl, 3-methyl-1-butanol, 1-heptanol, 1-octanol, and acetic acid.…”

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

“…The Kuroda type is located on the left side and around the origin (0, 0) of the biplot, which shows that this type was not characterized by significantly high levels of volatiles. A previous study indicated that only 10/54 volatiles (18.5%) were relatively high in the Kuroda types compared with the Flakee types (Fukuda and others ). These findings suggest that the volatile levels tend to be low in the Kuroda types, and thus, this type could be used in carrot breeding to reduce harshness, thereby contributing to the production of carrots with good eating qualities.…”

“…However, there is limited information regarding the eating quality of the Kuroda type, and no studies have compared the characteristic of this type with that of other carrot types. In a previous study (Fukuda and others ), the amount of volatiles in the Kuroda types was found lower than that in the Flakee types, which suggests that the Kuroda types might be less harsh compared with the Flakee types. Thus, more information is needed regarding the volatile profiles and aroma characteristics of widespread carrot types, including Kuroda.…”

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

“…The compound derived from mango fruit, which was found in the largest amount in MP, was terpinolene, characterized by a sweet citrusy aroma. It is a constituent of many essential oils and can be used as a flavoring agent [13]. It is a compound, which is commonly found in mango fruits, especially in cultivars grown on the American continent [14].…”