PROFILE OF VOLATILE COMPOUNDS OF FRESHLY CUT PERUVIAN CARROT DURING STORAGE

The objective of this work was to verify variation in the volatile compound profile of freshly cut Peruvian carrot during storage at 5°C for 15 days. The volatile compounds were isolated by the hydrodistillation technique in a modified Clevenger apparatus, quantified by gas chromatography, identified by mass spectrometry and Kovats indices and appraised by olfactometry by the sniffing technique. It was concluded that the character-impact compound of freshly cut Peruvian carrot is 2-acetyl-1-pyrroline, the major component is 2,9-heptadecadiene-4,6-diin-8-ol, and that the global aroma undergoes modifications during storage.