Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage
Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage
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DOI：
10.1021/jf030212q
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发表时间：
2003-08-27
影响因子：
6.1
通讯作者：
Edelenbos, M
中科院分区：
文献类型：
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作者：
Kjeldsen, F;Christensen, LP;Edelenbos, M
胡萝卜（Daucus carota L.）在CV。Bolero和CV。卡洛被加工成碎片，并在-24 ℃下储存长达4个月（冷冻储存），或根在10 ℃下储存长达4个月（冷藏储存），然后加工成碎片。采用动态顶空技术采集胡萝卜丝中的挥发性成分，并采用GC-FID、GC-MS、GC-MS/MS和GC-O等技术对胡萝卜丝在不同温度条件下的挥发性成分和香气活性成分进行分析。共检测出52种化合物，其中单萜和倍半萜类化合物占挥发物总量的99%左右。主要挥发性化合物为（-）-α-蒎烯、β-月桂烯、（-）-柠檬烯、（+）-柠檬烯、（+）-桧烯、γ-萜品烯、对伞花烃、萜品油烯、β-香芹烯、α-蛇麻烯以及（E）-和（Z）-γ-红没药烯。在冷藏期间观察到单萜和倍半萜的浓度显著增加，而在冷冻储存期间萜类化合物的浓度大致相同。GC-O分析表明，主要挥发物与（+）-α-蒎烯、（-）-β-蒎烯、（+）-β-蒎烯、6-甲基-5-庚烯-2-酮、（-）-β-红没药烯、β-紫罗兰酮和肉豆蔻苷一起具有“胡萝卜顶”、“类赤藓”、“绿色”、“土味”、“果味”、“类柑橘”、“辛辣”、“木质”和“甜味”等气味感觉。
Carrots (Daucus carota L.) of cv. Bolero and cv. Carlo were processed into shreds and stored for up to 4 months at -24degreesC (frozen storage), or the roots were stored for up to 4 months at 1degreesC (refrigerated storage) followed by processing into shreds. Volatiles from the carrot shreds were collected by dynamic headspace technique and analyzed by GC-FID, GC-MS, GC-MS/MS, and GC-O to determine the volatile composition and aroma active components of carrots stored under different temperature conditions. A total of 52 compounds were quantified, of which mono- and sesquiterpenes accounted for similar to99% of the total volatile mass. Major volatile compounds were (-)-alpha-pinene, beta-myrcene, (-)-limonene,(+)-limonene, (+)-sabinene, gamma-terpinene, p-cymene, terpinolene, beta-caryophyllene, alpha-humulene, and (E)- and (Z)-gamma-bisabolene. A considerable increase in the concentration of mono- and sesquiterpenes was observed during refrigerated storage, whereas the concentration of terpenoids was around the same level during frozen storage. GC-O revealed that the major volatiles together with (+)-alpha-pinene, (-)-beta-pinene, (+)-beta-pinene, 6-methyl-5-hepten-2-one, (-)-beta-bisabolene, beta-ionone, and myristicin had an odor sensation, which included notes of "carrot top", "terpene-like", "green", "earthy", "fruity", "citrus-like", "spicy", "woody", and "sweet".