Identification of volatile organic compounds (VOCs) in different colour carrot (Daucus carota L.) cultivars using static headspace/gas chromatography/mass spectrometry

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dc.authorscopusid7801693336
dc.authorscopusid35105220400
dc.authorscopusid6603653672
dc.contributor.authorGüler, Zehra
dc.contributor.authorKaraca, Fatih
dc.contributor.authorYetisir, Halit
dc.date.accessioned2024-09-19T15:45:26Z
dc.date.available2024-09-19T15:45:26Z
dc.date.issued2015
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractVolatile organic compounds (VOCs) as well as sugar and acid contents affect carrot flavour. This study compared VOCs in 11 carrot cultivars. Gas chromatography/mass spectrometry using static headspace technique was applied to analyse the VOCs. The number of VOCs per sample ranged from 17 to 31. The primarily VOCs identified in raw carrots with the exception of “Yellow Stone” were terpenes, ranging from 65 to 95%. The monoterpenes with values ranging from 31 to 89% were higher than those (from 2 to 15%) of sesquiterpenes. Monoterpene ?-terpinolene (with ranging from 23 to 63%) and (-)-?-pinene (26%), and alcohol ethanol (35%) was the main VOC in extracts from the nine carrot cultivars, “Purple” and “Yellow Stone”, respectively. As a result, among 16 identified monoterpenes, 7 monoterpenes (-)-?-pinene, (-)-?-pinene, ?-myrcene, d-limonene, ?-terpinene, ?-terpinolene and p-cymene constituted more than 60% of total VOCs identified in carrots including “Atomic Red”, “Nantes”, “Cosmic Purple”, “Red Samurai”, “Eregli Black”, “White Satin”, “Parmex” and “Baby Carrot”. Thus, these cultivars may advise to carrot breeders due to the beneficial effects of terpenes, especially monoterpenes on health. © 2015 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license.en_US
dc.description.sponsorshipDPT, (02K 120860); T.R. Prime Ministry State Planning Organizationen_US
dc.identifier.doi10.1080/23311932.2015.1117275
dc.identifier.issn2331-1932
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85093675513en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1080/23311932.2015.1117275
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14683
dc.identifier.volume1en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInforma Healthcareen_US
dc.relation.ispartofCogent Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectcarroten_US
dc.subjectstatic headspaceen_US
dc.subjectterpenesen_US
dc.subjectvolatile compoundsen_US
dc.titleIdentification of volatile organic compounds (VOCs) in different colour carrot (Daucus carota L.) cultivars using static headspace/gas chromatography/mass spectrometryen_US
dc.typeArticleen_US

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