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Beta vulgaris L. subsp. vulgaris Conditiva Group - syn.Beta vulgaris subsp. rapacea var. conditiva; Beta vulgaris var. conditiva - Chenopodiaceae (also placed in Amaranthaceae)
beet, beetroot, Rote Beete
„Other than as a food, beets have use as a food coloring and as a medicinal plant… A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish.“ https://en.wikipedia.org/wiki/Beetroot
Beet extract prepared by steam distillation to evaluate the volatile components yielded a base fraction with potato-like odor and a neutral fraction with distinct earth-like odor, leading to a single compound, geosmin (known as product of soil-organisms of the order Actinomycetes).
[Geosmin, the earthy component of table beet odor., Acree, T.E., Lee, C.Y., Butts, R.M., Barnard, J., Journal of Agricultural and Food Chemistry, 24(2), 1976, 430-431]
„A selected panel was used to determine the odor threshold of geosmin [trans-1,10-dimethyl-trans-(9)decalol], an important aroma constituent of table beets, in juice made from cooked and peeled beets. The estimated threshold of 5.8 parts geosmin in 109 parts beet juice was 35 times higher than the odor threshold of geosmin in water determined by the same panel. Four samples of cooked beet juice containing different levels of geosmin were subsequently ranked according to their characteristic beet-like aroma. An increase in geosmin content was perceived as an increase in beet-like aroma up to a 5.8 ng/g concentration of geosmin. Juice made from cooked and peeled beets showed a 56-60% reduction in geosmin content in comparison with juice prepared from raw beets (with geosmin concentration below 5.8 ng/g). Therefore processing may reduce the characteristic aroma of beets.“
[Sensory evaluation of geosmin in juice made from cooked beets., Tyler, L.D., Acree, T.E., Smith, N.L., Journal of Food Science, 44(1), 1979, 79-81]
geosmin
Flavor compounds determined in beetroots include mainly 4-methylpyridine (54,4%), pyridine (5.6%), dimethyl sulfide (1.5%), geosmin (0.3%) and 3-sec-butyl-2-methoxypyrazine (0.16%). Geosmin is responsible for the characteristic „earthy“ smell. Its concentration in 3 investigated juices were 6.78, 7.18 and 16.25 µg/l.
[Sommer, B., Antioxidative Wirkung von Roter Beete (Doctoral dissertation, Uni Wien), 2008, p.8] http://othes.univie.ac.at/926/1/2008-08-21_0400984.pdf
beetroot, Author: Garitzko Wikimedia Commons