Carrots terpenes

Another very common phytochemical isolated was phytol (3,7,11, 15-tetramethyl-2-hexadecen-l-ol), the diterpenoid alcohol which forms the "tail" of chlorophyll. This compound is nearly insoluble in water, but when applied as a 0.1 mM (0.003 wt. %) solution in 0.1% DMS0 it increased onion germination while decreasing germination in sorghum, wheat, and carrot. The germination effects are significant at only the 95% level, but pretreatment studies are planned as part of other terpene chemistry studies at SRRC and LSI). 

Pine oil is a by-product of the pulp industry. This oily liquid contains a mixture of terpene alcohols and monoterpenes and is available under the trade name Norpine-65. Snowshoe hare, L. americanus, and voles,M. townsendii, consume less laboratory chow, apples, or carrots if they are treated with pine oil. This response did not habituate within the time of the experiment. When considering the use of pine oil as a herbivore repellent, we have to keep in mind that it is phytotoxic to seedlings if applied topically (Bell and Harestad, 1987). Red deer, C. 

The root of carrot Daucus carota) is eaten raw or cooked. The characteristic aroma and flavour of carrots are mainly due to volatile compounds, although non-volatile polyacetylenes and isocoumarins contribute significantly to the bitterness of carrots [1,2]. More than 90 volatile compounds have been identified from carrots (Table 7.9) [207-215]. The carrot volatiles consist mainly of terpenoids in terms of numbers and amounts and include monoterpenes, sesquiterpenes and irregular terpenes. Monoterpenes and sesquiterpenes account... 

Table I. Mean Scores for Descriptive Sensory Analysis of Mild and Harsh Carrots with Added Terpene Flavor Mixture...

Carrots The impact compound in fresh carrots is 2-sec-butyl-3-methoxypyrazine together with numerous terpenes, sesquiterpenes, and P- ionone, which also contribute to the flavor of boiled carrots the latter contain additionally ( )-2-nonenal, ( )-2-decenaI (see alkenals), and ( , )- 2,4-decadienal as active principles. 

Seljasen, R., et al. (2013). Influence of field attack by carrot psyllid (Trioza apicaUs Forster) on sensory quality, antioxidant capacity content of Terpenes, Falcarindol 6-MethoxymeUein of carrots (Daucuscarota L.). Journal of Agricultural Food Chemistry, 6i(ll), 2831-2838. 

As one might expect, flavor is typically nonuniformly distributed in the plant. For example, allyl isothiocyanate is more abundant in the outer leaves than in the inner tissues of cauliflower. Freeman and Whenham [38] dissected onion bulbs separating the bulb into individual leaves and the stem. They examined each section for lach-rymator and pyruvate. They found that the dry outer scales have virtually no lachry-mator nor pyruvate but levels increase progressively in the leaves moving towards the plant center and stem. As another example, total terpenes are more concentrated in the crown of carrots than in the midsection or tip [57]. Not only is there a difference in total flavor depending upon the plant part being examined, but there may also be a difference in flavor profile [58]. Therefore, if one dissected a plant and ate different individual parts it would not be unusual to find a slightly different flavor character for each part. 

Terpenes are abundant in the oils of plants and flowers, and they have distinctive odors, flavors, and colors. They are responsible for the odor of pine trees and for the colors of carrots and tomatoes. p-Carotene, found in carrots, and vitamin A are both terpenes. A biochemical reaction in mammals splits and oxidi2es P-carotene into two molecules of vitamin A. 

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