title: Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
abstract: MS with GC-RI evidence was found for the presence of linden ether in cooked carrot (Daucus carota). Evaluation of the GC effluent from cooked carrot volatiles using aroma extract dilution analysis (AEDA) found linden ether with the highest flavor dilution (FD) factor. Others with 10-fold lower FD factors were β-ionone, eugenol, the previously unidentified β-damascenone, (E)-2-nonenal, octanal (+ myrcene), and heptanal. All other previously identified volatiles showed lower FD factors. Odor thresholds, concentrations, and odor activity values of previously identified compounds are reviewed. This indicated that at least 20 compounds occur in cooked carrots above their odor thresholds (in water). Compounds showing the highest odor activity values included β-damascenone, (E)-2-nonenal, (E,E)-2,4-decadienal, β-ionone, octanal, (E)-2-decenal, eugenol, and p-vinylguaiacol.
authors.affiliation: Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , Albany, California 94710, United States.
authors.forename: Ron G
authors.initials: RG
authors.lastname: Buttery
authors.forename: Gary R
authors.initials: GR
authors.lastname: Takeoka
mesh_terms: D003296:Cooking; D018552:Daucus carota / Q000737:chemistry*; D004986:Ether / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D010936:Plant Extracts; D055549:Volatile Organic Compounds; D004986:Ether