AROMA COMPOUNDS IN DIFFERENT VARIETIES OF CARROT

Higher boiling compounds contributing to the aroma of carrots were ext racted by steam distillation. Several varieties cultivated in two year s had different essential oil contents. Gaschromatographic analysis in dicated: Carrot variety 'Cubic' with high essential oil content had al so high relative amounts of some aroma substances. On the other hand i n the variety 'Nanco F-1' there were compounds with high relative amou nts but low essential oil content. Not only essential oil content is i mportant for carrot aroma but also composition and amount of each sepa rated compound.