WATER BLANCHING EFFECTS ON HEADSPACE VOLATILES AND SENSORY ATTRIBUTESOF CARROTS

Carrots blanched in water for 0 to 300 sec were analyzed for flavor vo latiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluate d by a trained panel to determine quality changes as related to blanch ing times. Most volatiles, in particular terpenoids (sabinene, beta-pi nene, beta-myrcene, limonene, trans-caryophyllene, alpha-humulene, bet a-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 corre lations (p < 0.05) between blanching times, flavor volatiles and senso ry attributes.