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

Abstract

The aroma characteristics and volatile profiles of 14 carrot varieties were investigated by sensory evaluations and gas chromatography-mass spectrometry volatile analyses. The sensory map obtained by principal components analysis showed that the sensory attributes comprised 3 categories: sour/green, overall carrot/harsh/ink-like, and fruity/fresh/sweet. The Kuroda type is characterized by lower intensities of overall carrot/harsh/ink-like and fruity/fresh/sweet notes. Furthermore, volatile profiling indicated that this type did not have significantly higher amounts of volatiles. Partial least squares regression analysis determined the quantitative contributions to ink-like, harsh, and fruity carrot aromas; monoterpenes had significant positive correlations with these attributes, while bisabolene isomers had negative correlations. The aroma attribute intensity and contents of volatiles and nutritional compounds are relatively low in the Kuroda type than in other carrot types. This type may be useful for reducing carrot harshness during the development of new carrots with good eating qualities.

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

“…On the contrary, the SDE technique enriched the extract of trans‐γ‐bisabolene likely due to the specific working conditions that enhanced its extraction. In general, the data obtained in this study are in good agreement with earlier scientific literature on volatile characterization of these vegetables …”

“…In general, for both extraction techniques, aldehydes and alcohols were the most abundant, except for the carrots (Table ) where a higher number of terpenes were found, as observed by other authors . In addition, cucumber (Table ) was found to be particularly rich in aldehydes, and, in particular, (E,Z)‐2,6‐nonadienal and (E)‐2‐nonenal, both recognized as the most significant odorants of this vegetable according to Schieberle and, together with (Z)‐6‐nonenal, the most quantitatively abundant after the six‐carbon aldehydes and alcohols.…”

“…In general, for both extraction techniques, aldehydes and alcohols were the most abundant, except for the carrots (Table 3) where a higher number of terpenes were found, as observed by other authors. 33,34 In addition, cucumber ( Table 4) was found to be particularly rich in aldehydes, and, in particular, (E,Z)-2,6nonadienal and (E)-2-nonenal, both recognized as the most significant odorants of this vegetable according to Schieberle 35 and, together with (Z)-6-nonenal, the most quantitatively abundant after the six-carbon aldehydes and alcohols. It is worth noting the relatively high number of terpenes identified in carrot (Table 3) by using SPME, in particular caryophyllene (>50% on the total GC peak area) of the identified compounds, followed by γterpinene, p-cimene, and α-terpinolene.…”

“…In general, the data obtained in this study are in good agreement with earlier scientific literature on volatile characterization of these vegetables. 17,19,29,33,34,[36][37][38] Despite the higher number of volatile compounds extracted by SDE, SPME proved to be more efficient in extracting MPs from the vegetables. By SPME IPMP, sBMP and IBMP have been detected in the peas, while only IPMP was found by analyzing the SDE extract of the same vegetable ( Table 2).…”

Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose

“…The volatile profiles of carrots has been extensively studied because they significantly contribute to the characteristic flavor as a result of a complex combination of non-volatile and volatile compounds of various nature and functionality, some of which are present at very low concentration. In particular, the pleasant flavor that contributes to consumers acceptance is due to small saccharide and volatiles, mainly terpenes and sesquiterpenes and also, at much lower concentration, to methyl-pyrazines [1,2].…”