Method for the static headspace analysis of carrot volatiles

A static headspace analysis/gas chromatography/mass spectrometry (SHA/GC/MS) method was developed to analyse the volatile composition of raw (seven different varieties), stored and cooked carrot samples. A total of 35 different volatile compounds were identified in carrots. Of these, trans-ocimene, 2,5-dimethyl styrene, camphor, borneol, alpha-santalene: alpha-selinene: gamma-elemene and alpha-zingiberene in raw carrots and propanol in stored carrots were identified for the first time. Major volatile compounds identified in raw carrots were alpha-pinene, sabinene, myrcene, limonene, gamma-terpinene, terpinolene, beta-caryophyllene and gamma-bisabolene. Mono-and sesquiterpenes accounted for about 97% of the total volatiles identified. Sizeable varietal differences (p < 0.01) were observed. Carrot volatiles did not change appreciably during the 28 day storage period at 5, 25 and 35 degrees C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5% loss in total volatiles after cooking times of 10, 20 and 30 min, respectively. (C) 1999 Elsevier Science Ltd. All rights reserved.