Identification of volatile organic compounds (VOCs) in different colour carrot (Daucus carota L.) cultivars using static headspace/gas chromatography/mass spectrometry

Abstract

Volatile organic compounds (VOCs) as well as sugar and acid contents affect carrot flavour. This study compared VOCs in 11 carrot cultivars. Gas chromatography/mass spectrometry using static headspace technique was applied to analyse the VOCs. The number of VOCs per sample ranged from 17 to 31. The primarily VOCs identified in raw carrots with the exception of “Yellow Stone” were terpenes, ranging from 65 to 95%. The monoterpenes with values ranging from 31 to 89% were higher than those (from 2 to 15%) of sesquiterpenes. Monoterpene α-terpinolene (with ranging from 23 to 63%) and (-)-α-pinene (26%), and alcohol ethanol (35%) was the main VOC in extracts from the nine carrot cultivars, “Purple” and “Yellow Stone”, respectively. As a result, among 16 identified monoterpenes, 7 monoterpenes (-)-α-pinene, (-)-β-pinene, β-myrcene, d-limonene, γ-terpinene, α-terpinolene and p-cymene constituted more than 60% of total VOCs identified in carrots including “Atomic Red”, “Nantes”, “Cosmic Purple”, “Red Samurai”, “Eregli Black”, “White Satin”, “Parmex” and “Baby Carrot”. Thus, these cultivars may advise to carrot breeders due to the beneficial effects of terpenes, especially monoterpenes on health.

Keywords:

• carrot
• volatile compounds
• static headspace
• terpenes

Public Interest Statement

Carrot production in the world and in Turkey in the last decade has been increased by 48 and 41%, respectively. Increased consumption of carrot is mainly due to its sweetness and pleasant flavour and health benefits. The characteristic aroma and flavour of carrot are mainly due to its volatile compounds. Different coloured carrot cultivars (creamy-white, yellow, purple or violet root) have recently been bred by breeders. The present study describes the volatile organic compound (VOC) profiles in carrots with different colour grown in Turkey. This research is the first report on carrot cultivars grown under identical conditions in Turkey. The study showed that VOCs were markedly varied from cultivar to cultivar, in terms of their number and their percentage composition. VOCs were mostly made up of terpenes. Dark coloured carrots had higher levels of terpenes than light coloured carrots.

Competing interests

The authors declare no competing interest.

Acknowledgement

The authors gratefully thank Professor Dr. Park W. Young, Fort Valley State University, Fort Valley - Georgia, for his proof reading.

Additional information

Funding

GC-MS in this work was supported by the T.R. Prime Ministry State Planning Organization (DPT) project [project number 02K 120860].

Notes on contributors

Zehra Güler

Zehra Güler is a professor at University of Mustafa Kemal, Agricultural Faculty, Food Engineering Department currently. Zehra’s research programme focuses on free fatty acids and volatile compounds. In particular, Zehra is interested in chromatographic analysis in foods and has done numerous studies on volatile organic compounds fruits and dairy products.

Fatih Karaca

Fatih Karaca is working as an agricultural high engineer at Anadolu Seed.

Halit Yetisir

Halit Yetisir is a professor at University of Erciyes, Agricultural Faculty, Horticultural Science currently. Halit’s research programme focuses on grafting, especially watermelons.