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The effect of storage conditions on the development of carrot volatiles.

Author(s) : EDELENBOS M., KJELDSEN F., CHRISTENSEN L. P.

Summary

Carrots were processed (grated) and stored up to 4 months at -24 °C (frozen storage) or the roots were stored up to 4 months at 1 °C (cold storage) and processed (grated). Volatiles from the grated carrots were collected by dynamic headspace sampling and analysed by GC-FID, GC-MS and GC-olfactometry. Although the carrots were considered mature at harvest, there was a considerable increase in the total concentration of volatiles during cold storage. In contrast, the concentration was unchanged in the frozen carrot shreds. The volatiles were divided into three odour classes: "carrot top", "fruity" and "woody", based on their olfactory description using GC-olfactometry. It was in particular, the "woody" odour class that increased during cold storage.

Details

  • Original title: The effect of storage conditions on the development of carrot volatiles.
  • Record ID : 2005-0815
  • Languages: English
  • Publication date: 2003
  • Source: Source: Acta Hortic./Proc. int. control. Atmos. Res. Conf., Rotterdam
    n. 600; vol. 2; 581-585.

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