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daucus_carota_subsp._sativus [2019/02/27 00:43]
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daucus_carota_subsp._sativus [2020/04/08 17:59]
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| [[http://www.biozac.de/biozac/capvil/Cvdaucus.htm]] | [[http://www.biozac.de/biozac/capvil/Cvdaucus.htm]] |
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| By headspace examination of the salt-saturated juice from raw vegetable tissues, [[http://www.thegoodscentscompany.com/data/rw1008681.html|2-sec-butyl-3-methoxypyrazine]] has been found an important olfactory (green earthy vegetable-like) volatile component of carrot root and many other fresh vegetables like beans, beetroot, chard, lettuce, nasturtium, parsnip, pea shells, bell peppers and chili. \\ | GC-trapping experiments with the aroma oil obtained by solvent extraction-steam distillation of carrots showed 2-sec-butyl-3-methoxypyrazine to be present above its detection threshold. "It exerts its effect in carrot by imparting the slightly sharp, raw, earthy, rooty character to the aroma, which complements the sweeter, oily, perfumyey contributions of the major terpenoid constituents." \\ |
| [Murray, Keith E., and Frank B. Whitfield. "The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables." Journal of the Science of Food and Agriculture 26.7 (1975): 973-986] see also \\ | |
| [Cronin, Denis A., and Philip Stanton. "2‐Methoxy‐3‐sec‐butylpyrazine - an important contributor to carrot aroma." Journal of the Science of Food and Agriculture 27.2 (1976): 145-151] | [Cronin, Denis A., and Philip Stanton. "2‐Methoxy‐3‐sec‐butylpyrazine - an important contributor to carrot aroma." Journal of the Science of Food and Agriculture 27.2 (1976): 145-151] |
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| | By headspace examination of the salt-saturated juice from raw vegetable tissues, [[http://www.thegoodscentscompany.com/data/rw1008681.html|2-sec-butyl-3-methoxypyrazine]] has been found an important olfactory (green earthy vegetable-like) volatile component of carrot root and many other fresh vegetables like beans, beetroot, chard, lettuce, nasturtium, parsnip, pea shells, bell peppers and chili. \\ |
| | [Murray, Keith E., and Frank B. Whitfield. "The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables." Journal of the Science of Food and Agriculture 26.7 (1975): 973-986] |
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| Main volatile components of //fresh carrot leaves essential oil// (hydrodistilled, 0.07% yield) were sabinene (10.9%), linalool (14.9%), linalyl acetate (8.3%), carvone (8.7%) and carotol (9.8%). \\ | Main volatile components of //fresh carrot leaves essential oil// (hydrodistilled, 0.07% yield) were sabinene (10.9%), linalool (14.9%), linalyl acetate (8.3%), carvone (8.7%) and carotol (9.8%). \\ |
| aroma volatile content. Neither β-ionone nor α-ionone and β-cyclocitral have been found in the cultivars 'Yellowstone' (yellow) and 'Creme de Lite' (white). Orange cultivars like 'Nairobi', 'Rothild', and the purple-orange 'Purple haze' contained (μg/g f.w.) β-ionone (0.12-0.21), α-ionone (0.08-0.12), and β-cyclocitral (0.01-0.03). [[http://www.thegoodscentscompany.com/data/rw1036181.html|Farnesylacetone]] as a norisoprene derived from the colorless carotenoid biosynthetic intermediates phytoene or phytofluene was identified primarily in Nairobi, Rothild, and Purple Haze cultivars (2.1-2.5 μg/g f.w.). \\ | aroma volatile content. Neither β-ionone nor α-ionone and β-cyclocitral have been found in the cultivars 'Yellowstone' (yellow) and 'Creme de Lite' (white). Orange cultivars like 'Nairobi', 'Rothild', and the purple-orange 'Purple haze' contained (μg/g f.w.) β-ionone (0.12-0.21), α-ionone (0.08-0.12), and β-cyclocitral (0.01-0.03). [[http://www.thegoodscentscompany.com/data/rw1036181.html|Farnesylacetone]] as a norisoprene derived from the colorless carotenoid biosynthetic intermediates phytoene or phytofluene was identified primarily in Nairobi, Rothild, and Purple Haze cultivars (2.1-2.5 μg/g f.w.). \\ |
| [Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene., Yahyaa, M., Bar, E., Dubey, N. K., Meir, A., Davidovich-Rikanati, R., Hirschberg, J., Lewinsohn, E., Journal of agricultural and food chemistry, 61(50), 2013, 12244-12252] [[http://naldc.nal.usda.gov/download/58545/PDF]] | [Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene., Yahyaa, M., Bar, E., Dubey, N. K., Meir, A., Davidovich-Rikanati, R., Hirschberg, J., Lewinsohn, E., Journal of agricultural and food chemistry, 61(50), 2013, 12244-12252] [[http://naldc.nal.usda.gov/download/58545/PDF]] |
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| | The main constituents of an essential oil (0.78-0.93%) hydrodistilled from carrote seed waste treated with an enzyme preparation (derived from the nonpathogenic filamentous fungus Mucor circinelloides) were: Carotol (34.6%), sabinene (8.0%), alpha‐pinene (6.4%) and daucol (4.3%). \\ |
| | [Śmigielski, Krzysztof B., et al. "The Effect of Enzyme‐Assisted Maceration on Bioactivity, Quality and Yield of Essential Oil from Waste Carrot (Daucus carota) Seeds." Journal of food quality 37.4 (2014): 219-228] [[https://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12092]] |
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| Main mono- and sesquiterpene volatile compounds found (raw material headspace-SPME-GC-MS) in different carrot varieties (Yellowstone, Creme de Lite, Nairobi, Rothild, Purple haze) were (μg/g f.w.) β-caryophyllene (0.62-1.04), terpinolene (0.08-0.74), β-myrcene (0.16-0.68), sabinene (0.03-0.60), γ-terpinene (0.16-0.49), p-cymene (0.08-0.19), α-pinene (0.08-0.22), β-pinene (0.06-0.18), and α-humulene (0.06-0.12). \\ | Main mono- and sesquiterpene volatile compounds found (raw material headspace-SPME-GC-MS) in different carrot varieties (Yellowstone, Creme de Lite, Nairobi, Rothild, Purple haze) were (μg/g f.w.) β-caryophyllene (0.62-1.04), terpinolene (0.08-0.74), β-myrcene (0.16-0.68), sabinene (0.03-0.60), γ-terpinene (0.16-0.49), p-cymene (0.08-0.19), α-pinene (0.08-0.22), β-pinene (0.06-0.18), and α-humulene (0.06-0.12). \\ |
