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

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dc.authorid0000-0003-1597-1929
dc.authorid0000-0001-6425-9896
dc.contributor.authorTanguler, H.
dc.contributor.authorSen, K.
dc.contributor.authorDinc, S. O.
dc.contributor.authorKir, D. Utus
dc.date.accessioned2026-02-03T12:00:22Z
dc.date.available2026-02-03T12:00:22Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis 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 mu g L-1 (SJ-6 cm) to 5,251 mu g L-1 (SJ-9 cm). Alcohols (2,055-2,427 mu g L-1) were the most abundant group, followed by terpenes (1,084-1,243 mu g 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.
dc.description.sponsorshipCukurova University Academic Research Projects Unit [ZF2007YL40]
dc.description.sponsorshipThe study was carried out in Dr. ERTEN and Dr. CABARO & Gbreve;LU's laboratory, and we thank them for providing this opportunity. We also thank the Cukurova University Academic Research Projects Unit (No: ZF2007YL40) for their support.
dc.identifier.doi10.1556/066.2025.00082
dc.identifier.endpage361
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2
dc.identifier.scopus2-s2.0-105008810560
dc.identifier.scopusqualityQ3
dc.identifier.startpage347
dc.identifier.urihttps://doi.org/10.1556/066.2025.00082
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34586
dc.identifier.volume54
dc.identifier.wosWOS:001499611800001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectShalgam juice
dc.subjectpurple carrot
dc.subjectparticular size
dc.subjectvolatile compounds
dc.subjectpanellist perception
dc.titleVolatile compounds of purple carrot juice, shalgam: Unveiling the effect of purple carrot size
dc.typeArticle

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