Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds

Systematic comparisons of quality impacts of various carrot preserve preparation techniques remain scarce. We compared candied carrot preserves (CCP), salted sugar crystallised carrot preserves (SSCP), and non-enzymatic browning-treated carrot preserves (NEBCP) for chemical composition, texture, and aroma. CCP better preserved carotenoids. NEBCP exhibited the highest total polyphenol content, 5.24-fold that of fresh carrots (FC), and retained more dietary fibre and protein. Its total carbohydrate content was 0.41-fold that of CCP, and sodium content was 0.043-fold that of SSCP. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) identified 115 volatile compounds. Relative to FC, alcohols, ketones, esters, phenols, and hydrocarbons decreased in CCP and SSCP, while NEBCP showed increased levels of acids, aldehydes, lactones, and heterocyclic compounds from Maillard reactions and carotenoid degradation. Sensory evaluation indicated that NEBCP scored higher than CCP and SSCP. These findings provide insights for developing low-sugar, low-salt nutritious carrot preserves. • Non-enzymatic browning–treated carrot preserves (NEBCP) were developed with low sugar and low sodium contents. • Non-enzymatic browning increased total polyphenols by 5.24-fold and improved protein and dietary-fibre retention vs. conventional preserves. • Maillard reaction products and carotenoid-derived volatiles increased aldehydes, ketones and heterocycles, resulting in a more complex aroma profile. • NEBCP exhibited lower hardness and adhesiveness, higher elasticity, and the highest overall acceptability score among all samples.