Water blanching effects on headspace volatiles and sensory attributes of carrots
Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most vola...
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| Veröffentlicht in: | Journal of food science 1996-11, Vol.61 (6), p.1191-1195 |
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| container_end_page | 1195 |
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| container_title | Journal of food science |
| container_volume | 61 |
| creator | Shamaila, M Durance, T Girard, B |
| description | Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, beta-pinene, beta-myrcene, limonene, trans-caryophyllene, alpha-humulene, beta-bisabolene and alpha-farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p 0.05) between blanching times, flavor volatiles and sensory attributes |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb10958.x |
| format | Article |
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Most volatiles, in particular terpenoids (sabinene, beta-pinene, beta-myrcene, limonene, trans-caryophyllene, alpha-humulene, beta-bisabolene and alpha-farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. 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Most volatiles, in particular terpenoids (sabinene, beta-pinene, beta-myrcene, limonene, trans-caryophyllene, alpha-humulene, beta-bisabolene and alpha-farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p 0.05) between blanching times, flavor volatiles and sensory attributes</description><subject>Biological and medical sciences</subject><subject>CAROTTE</subject><subject>CARROTS</subject><subject>CHEMICAL COMPOSITION</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPOSE VOLATIL</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>COMPUESTO VOLATIL</subject><subject>COMPUESTOS DEL SABOR</subject><subject>flavor</subject><subject>Flavors</subject><subject>FLAVOUR COMPOUNDS</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>sensory</subject><subject>VOLATILE COMPOUNDS</subject><subject>volatiles</subject><subject>water blanching</subject><subject>ZANAHORIA</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqVkMFu1DAURa0KpA6FT6gUVWwT_OLYjrsCFaa0qqCoU3VpvTh2myEkU9sDM39fRxl1jzeWn47vfTqEnAEtIJ1P6wKY4HkpSihAKVHEBqjidbE7IguQnOasruANWVBaljlAJY_JuxDWdHozsSC3Dxitz5oeB_PUDY-Zdc6aGLJxyJ4stmGDxmZ_xx5j19uQ4dBmwQ5h9PsMY_Rds41pPLrMoPdjDO_JW4d9sB8O9wm5X35bXXzPb35eXl18uclNxSrIGaOMOW65qltXs6aqUMrScqylqKnhslUVrUxd2xahoQ1zwC0KiUI1Bg1lJ-Rszt348XlrQ9TrceuHVKlBVUwqUUOCzmfI-DEEb53e-O4P-r0GqieBeq0ngXoSqCeB-iBQ79Lnj4cGDAZ755OiLrwmlLwsBWMJ-zxj_5Kg_X8U6Ovl1zsANa2ZzxFdiHb3GoH-txaSSa4fflxqxa_Z8tdqpW8TfzrzDkeNjz5tdX-XwiUVVIBkL5P6nZk</recordid><startdate>199611</startdate><enddate>199611</enddate><creator>Shamaila, M</creator><creator>Durance, T</creator><creator>Girard, B</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199611</creationdate><title>Water blanching effects on headspace volatiles and sensory attributes of carrots</title><author>Shamaila, M ; Durance, T ; Girard, B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4341-33033f5e598df83b44a772e5a87680c57d9404c88eda1b0b3f15ea67a69bcac03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>Biological and medical sciences</topic><topic>CAROTTE</topic><topic>CARROTS</topic><topic>CHEMICAL COMPOSITION</topic><topic>COMPOSE DE LA FLAVEUR</topic><topic>COMPOSE VOLATIL</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>COMPUESTO VOLATIL</topic><topic>COMPUESTOS DEL SABOR</topic><topic>flavor</topic><topic>Flavors</topic><topic>FLAVOUR COMPOUNDS</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>sensory</topic><topic>VOLATILE COMPOUNDS</topic><topic>volatiles</topic><topic>water blanching</topic><topic>ZANAHORIA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shamaila, M</creatorcontrib><creatorcontrib>Durance, T</creatorcontrib><creatorcontrib>Girard, B</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shamaila, M</au><au>Durance, T</au><au>Girard, B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water blanching effects on headspace volatiles and sensory attributes of carrots</atitle><jtitle>Journal of food science</jtitle><date>1996-11</date><risdate>1996</risdate><volume>61</volume><issue>6</issue><spage>1191</spage><epage>1195</epage><pages>1191-1195</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. 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| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1996-11, Vol.61 (6), p.1191-1195 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194379681 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences CAROTTE CARROTS CHEMICAL COMPOSITION COMPOSE DE LA FLAVEUR COMPOSE VOLATIL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTO VOLATIL COMPUESTOS DEL SABOR flavor Flavors FLAVOUR COMPOUNDS Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology sensory VOLATILE COMPOUNDS volatiles water blanching ZANAHORIA |
| title | Water blanching effects on headspace volatiles and sensory attributes of carrots |
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