Volatile compounds of purple carrot juice, shalgam: Unveiling the effect of purple carrot size

Tanguler H., Sen K., DİNÇ S. Ö., Kir D. U.

Acta Alimentaria, cilt.54, sa.2, ss.347-361, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1556/066.2025.00082
  • Dergi Adı: Acta Alimentaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.347-361
  • Anahtar Kelimeler: panellist perception, particular size, purple carrot, Shalgam juice, volatile compounds
  • Çukurova Üniversitesi Adresli: Evet

Özet

This study investigates the impact of carrot size on the volatile compounds (VCs) and sensory characteristics of traditional shalgam juice (SJ). Four carrot sizes (Carrots 15-20 cm long are cut into 3, 6 and 9 cm pieces), 3 cm (SJ-3 cm), 6 cm (SJ-6 cm), 9 cm (SJ-9 cm), and halved lengthwise (SJ-L), were used in traditional processing. A total of 89 VCs were identified, with concentrations ranging from 4,857 μg L-1 (SJ-6 cm) to 5,251 μg L-1 (SJ-9 cm). Alcohols (2,055-2,427 μg L-1) were the most abundant group, followed by terpenes (1,084-1,243 μg L-1). Statistical analysis revealed similarities in the alcohol and acid profiles between SJ-6 cm and SJ-L, as well as between SJ-3 cm and SJ-9 cm. Sensory evaluation demonstrated correlations between 58 VCs and panellist perceptions. As a result, it can be said that cutting the carrot in half lengthwise has an effect on the volatile profile and sensory qualities of SJ.