Carrot Volatiles.

The volatile composition of carrot varieties lmperator (Long lmperator Crookham), Nantes, Royal Chantenay, Autumn King, Oregon 4362, and Wisconsin 5 were analyzed by GLC on‐column entrainment. Differences were quantitative rather than qualitative. Variation in concentration of individual terpenes and their summation (5–27 ppm) appeared to be consistent with descriptions of the flavor characteristics of different varieties. Studies on effects of maturity revealed that of the “low boiling’ constituents, acetadehyde and particularly ethanol increased in late season whereas acetone, propanal, and methanol remained relatively constant. Regarding “higher boiling’ constituents, their total concentration remained relatively constant while the concentration of individual terpenes constantly changed. Mature carrots stored for 5 wk accumulated large quantities of acetaldehyde and ethanol. The concentration of other volatiles did not change significantly.