Tanguler, H.Sen, K.Dinc, S. O.Kir, D. Utus2026-02-032026-02-0320250139-30061588-2535https://doi.org/10.1556/066.2025.00082https://hdl.handle.net/20.500.12428/34586This 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.eninfo:eu-repo/semantics/closedAccessShalgam juicepurple carrotparticular sizevolatile compoundspanellist perceptionArticle54234736110.1556/066.2025.00082Q4WOS:0014996118000012-s2.0-105008810560Q3