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KMID : 0613820020120050589
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Journal of Life Science
2002 Volume.12 No. 5 p.589 ~ p.594
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Comparison of Volatile Terpenoid Content from Thermal Processing Condition in Carrot
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Park Shin
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Abstract
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Changes in the content of volatile terpenoids were investigated with heat-treated carrot. As heat treatment temperature became higher, the amount of volatile terpenoids decreased significantly. According to heat-treatment period, the volatile terpenoids, α-pinene and total terpenoids, decreased drastically during the initial 30-minutes of heat treatment but the rate of decrease slowed down afterwards. When changes in the content of volatile terpenoids in carrot juice were investigated according to sterilization temperature and period, the content decreased quickly with higher sterilization temperature. According to sterilization period, the content of volatile terpenoids decreased drastically during the initial 20-minutes of sterilization but decreased gradually afterwards. The amount of total terpenoids decreased more when sterilization was done at 100℃ for 20 minutes compared to sterilization at 60℃ and 80℃ for 60 min. In order to reduce the amount of volatile terpenoids in carrot juice, sterilization at high temperature for a short period of time would be more effective compared with sterilization at low temperature for a long period of time.
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KEYWORD
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carrot, volatile terpenoids, thermal processing
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