Identification of the Major Volatile Components of Cooked Beets

The volatile constituents of cooked beets ( Beta vulgaris ), obtained by distillation‐extraction of the beets, were separated by gas chromatography and subjected to infrared and mass spectral analysis and 17 components were identified. A unique feature of this vegetable is the high concentration of 4‐methylpyridine and pyridine, which constitute about 60% of the total volatiles. Other components present at greater than 1% level include dimethyl sulfide, isovaleraldehyde, ethanol, isopentanol and furfural. The occurrence of geosmin and 2‐methoxy‐3‐secbutylpyrazine were confirmed; the low flavor thresholds of these compounds suggest they play a role in beet flavor.