Carrots volatiles

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... 

Simon, P.W., R.A. Lindsay, C.E. Peterson, Analysis of carrot volatiles collected on porous polymer traps, J. Agr. Food Chem., 38, p. 549, 1980. 

HeatherbeU D.A., Wrolstad RJi., Libbey L.M. Carrot volatiles. 1. Characterization and effects of canning and freeze drying. Journal of FoodScience, 36 219 224 (1971). 

DC144 Senalik, D., and P. W. Simon. Quanti- DC155 fying intra-plant variation of volatile terpenoids in carrot. Phytochemistry 1987 26(7) 1975-1979. 

DG149 Buttery, R. G., D. R. Black, W. F. DC161 Addon, L. C. Ling, and R. Teranishi. Identification of additional volatile constituents of carrot roots. J Agr Food Chem 1979 27(1) 1. 

Effect of volatile components of carrot seed oil on growth and aflatoxin pro- DC204 duction by Aspergillus parasiticus. J Food Sci 1983 48(3) 762-764. 

Unspecified isomers of toluidine were found in samples of kale and celery (1.1 mg/kg) and carrots (7.2 mg/kg) (Neurath et al., 1977). ort/ro-Toluidine has been identified in the volatile aroma components of black tea (Vitzthum et al., 1975). 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

Alasalvar C, Grigorr JM, Zhang D. 2001. Comparison of volatiles, phenolic compounds, sugars, antioxidant vitamins and sensory quality of different coloured carrot varieties. J Agric Food Chem 49 1410-1416. 

Carrot Seed Oil occurs as a light yellow to amber liquid having a pleasant, aromatic odor. It is the volatile oil obtained by steam distillation from the crushed seeds of Daucus carota L. (Fam. Umbelliferae). It is soluble in most fixed oils, and is soluble, with opalescence, in mineral oil. It is practically insoluble in glycerin and in propylene glycol. 

World annual production of natural diamonds, the cubic form of carbon, is about 110 million carats (1 carat = 200 mg). Almost all is derived from kimberlite or its weathered remnants, but Australian production is from the Argyle mine, at which the host rock is lamproite. Kimberlites are olivine- and volatUe-rich potassic ultrabasic rocks of variable geological age that typically form near-vertical carrot-shaped pipes intmded into Archean cratons. The volatile-rich component is predominantly CO2 in the carbonate minerals calcite and dolomite, and the texture is characteristically inequigranular, with large grains (macrocrysts), usually of olivine [Mg2Si04], in a fine-grained, olivine-rich matrix. 

We have isolated a crude CF preparation produced by carrot cells after dialysis against distilled water (16). At variance with the results of Street on the volatile nature of conditioning factors, we have demonstrated that CF(s) isolated from carrot cultures could be lyophilized and remain indefinitely active if stored at -20 °C. This finding is obviously useful, because it allows fractionation of the crude preparation to find an active fraction and possible identification of the chemical structure. 

Buttery R.G., Seifert R.M., Guadagni D.G., Black D.R. and Ling L.C. (1968) Characterization of some volatile constituents of carrots. J. Agric. Food Chem. 16, 1009-15. 

For example, flavor notes of apple (8), blueberry (11), tomato (24), and orange juice ( 1, 2) have been reconstituted. Sweetness in carrots is enhanced by added fructose with no significant diminution of harsh flavor ( ) whereas harsh flavor has been elicited in mild carrots by the addition of suitable levels of the major volatile terpenoids of carrot (Table I). 

Future activities include the improvement of techniques for selecting quality attributes already identified, and to add other attributes. A faster laboratory method for screening the "Iso-coumarlns", volatile terpenoids, sugar types, and carotenoids will be valuable. Other flavor attributes of both fresh and processed carrots need consideration. The potential for genetic improvement of carrot fiber, which is a high quality nutrient (13) that may Influence texture, also warrants investigation. 

Alasalvar, C. et al. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties, J. Agric. Food Chem., 49,1410, 2001. 

There are a number of different pathways by which organic chemicals may enter vegetation [95]. The major paAways include (1) uptake by roots and subsequent translocation from roots to shoots (i.e., liquid phase transfer) in the transpiration stream, (2) foUo uptake of volatilized organic chemicals from the surrounding air (i.e., vapor phase transfer), (3) uptake by external contamination of shoots by soil and dust, followed by retention in the cuticle or penetration through it, and (4) uptake and transport in oil cells which are found in oil containing plants Hke carrots and cress. 

A mixture of volatiles from carrot Daucus carota, Apiaceae) is responsible for oviposition by females of the carrot fly Psila rosae). Among these are the phenylpropanoids. E-methyleugenol, -asarone, a prenylated coumarin, osthol (31), bergapten (18), xanthotoxin (19), and an acetylenic compound, falcarindiol (Harbome, 1986). No single component of the mixture is responsible for the behavior of the fly. 

Nursten HE (1970) Volatile compoxmds the aroma of fruits. In Hulme AC (ed) The biochemistry of fruits and their products, vol 1. Academic Press, New York, pp 239-268 Patterson ME, Nichols WC (1988) MetaboHc response of Delicious apples to carbon dioxide in anoxic and low-oxygen environments. HortScience 23 866-868 Paz 0, Janes H, Prevost B, Frenkel C (1982) Enhancement of fruit sensory quality by postharvest application of acetaldehyde and ethanol. J Food Sci 47 270-273, 276 Pereta P, Alpi A (1991) Ethanol-induced injuries to carrot cells. Plant Physiol 95 748-752 Pesis E (1994) Enhancement of fruit aroma and quality by acetaldehyde or anaerobic treatments before storage. Acta Hortic 368 365-373... 

Duan H, Barringer S. Changes in fiiran and other volatile compounds in sliced carrot during air-drying. J Food Proc Preserv. 2012 36 46-54. 

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