Carrot Volatiles.

Volatiles in aqueous extrack of raw, canned, and freeze‐dried carrok were isolated and concentrated by an on‐column entrainment procedure. Twenty‐three compounds were identified by GLC‐MS in the raw carrot. Of these, diethyl ether, acetaldehyde, acetone, propanal, methanol, ethanol and β‐phellandrene had not been previously reported in raw carrots. Several other compounds were tentatively identified. Acetaldehyde, sabinene, myrcene, and terpinolene wzre considered important character‐impact compounds in raw Carrot aroma; however, compound(s) responsible for carrot aroma remain elusive. Differences in volatile composition between canned, freeze‐dried and raw carrok were found to be mainly quantitative rather than qualitative. Ethanethiol, dimethyl sulfide and dimethyl substituted styrene compounds formed with canning. Canning resulted in an approximate 50% loss of “higher boiling” compounds; however, it produced an increase in “lower boiling” compounds, particularly methanol, which increased from 0.05–60 ppm. Freeze drying resulted in an approximate 75% loss of total volatile content. Ethanethiol, dimethyl sulfide, acetaldehyde, octanal, 2‐decenal and possibly dimethyl substituted styrene compounds are considered important in canned carrot flavor.