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

Tanguler, H. and Sen, K. and Dinc, S.O. and Kir, D. Utus (2025) Volatile compounds of purple carrot juice, shalgam: Unveiling the effect of purple carrot size. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (2). pp. 347-361. ISSN 0139-3006

Text 066-article-p347.pdf - Published Version Restricted to Repository staff only Download (1MB)

Abstract

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.

Actions (login required)

Edit Item