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IDENTIFICATION OF THE MAJOR VOLATILE COMPONENTS OF COOKED BEETS
Author(s) -
PARLIMENT THOMAS H.,
KOLOR MICHAEL G.,
MAING IL Y.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08434.x
Subject(s) - chemistry , furfural , flavor , distillation , odor , dimethyl sulfide , chromatography , hexanal , gas chromatography , extraction (chemistry) , food science , mass spectrometry , ethanol , organic chemistry , sulfur , catalysis
The volatile constituents of cooked beets ( Beta vulgaris ), obtained by distillation‐extraction of the beets, were separated by gas chromatography and subjected to infrared and mass spectral analysis and 17 components were identified. A unique feature of this vegetable is the high concentration of 4‐methylpyridine and pyridine, which constitute about 60% of the total volatiles. Other components present at greater than 1% level include dimethyl sulfide, isovaleraldehyde, ethanol, isopentanol and furfural. The occurrence of geosmin and 2‐methoxy‐3‐secbutylpyrazine were confirmed; the low flavor thresholds of these compounds suggest they play a role in beet flavor.