Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

• FUKUDA Tomohiko

  Food Check & Analysis center, Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives Graduate School of Agriculture, Hokkaido University

• TANAKA Hiroki

  Plant Breeding and Production Division, Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives

• IHORI Hidetoshi

  Food Check & Analysis center, Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives

• OKAZAKI Keiki

  National Agricultural and Food Research Organization / Hokkaido Agricultural Research Center

• SHINANO Takuro

  National Agricultural and Food Research Organization / Hokkaido Agricultural Research Center Graduate School of Agriculture, Hokkaido University

• FUKUMORI Yasunori

  Food Check & Analysis center, Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives

抄録

Carrots, like most other vegetables, are classified into fresh or processing varieties in the food industry. To describe differences in volatile profiles and identify important volatiles among the carrot varieties of each type, gas chromatography–mass spectrometry (GC-MS) was used to determine the composition of individual volatiles in 12 carrot varieties, including 7 Kuroda (fresh) and 5 Flakee (processing) types. Fifty-four volatiles were identified and quantified. β-Myrcene, terpinolene, sabinene and 1,3,8-p-menthatriene were detected as odor-active volatiles by GC-olfactometry. PCA distinguished Kuroda from Flakee by PC1. β-Myrcene and sabinene also had high PCA loading values, and were shown to play an important role in the characteristics of Flakee. On the other hand, thymol methyl ether and caryophyllenes, especially caryophyllene oxide, were representative volatiles in Kuroda. Thus, these volatiles might be useful as novel molecular markers in the development of new, high-quality carrots.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (3), 497-504, 2013

  公益社団法人 日本食品科学工学会

キーワード

• GC-MS
• volatile profiling
• GC-O
• carrot flavor

詳細情報

• CRID: 1390001204459441280
• NII論文ID: 10031177100
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.497
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可