Characterization of aroma and aroma-active compounds of black carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis

被引:3
作者
Buyukkurt, Ozlem Kilic [1 ]
Guclu, Gamze [2 ]
Sevindik, Onur [3 ]
Kelebek, Hasim [3 ]
Kelebek, Pinar Kadiroglu [3 ]
Selli, Serkan [2 ]
机构
[1] Osmaniye Korkut Ata Univ, Kadirli Appl Sci Sch, Dept Food Technol, TR-80760 Osmaniye, Turkiye
[2] Univ Cukurova, Fac Engn, Dept Food Engn, TR-01330 Adana, Turkiye
[3] Adana Alparslan Turkes Sci & Technol Univ, Fac Engn, Dept Food Engn, Adana, Turkiye
关键词
Black carrot pomace; Aroma; Aroma-active; Olfactometry; PRESSURE HIGH-TEMPERATURE; VOLATILE COMPOUNDS; FLAVOR COMPOUNDS; GC-MS; ROOTS; IDENTIFICATION; QUALITY; LEAVES; ODOR; OILS;
D O I
10.1016/j.heliyon.2024.e35013
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-beta-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD >= 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.
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页数:10
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